Southwestern Mini Muffins
Portion Size: 1 muffin
Ingredients: Yields: 12
| Ingredients | Notes: |
| 2 cups all-purpose flour | |
| 1 tablespoon baking powder | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 cup shredded low fat cheddar cheese | |
| 1 (4 ounce) can chopped green chilies, | Drained |
| 2 eggs, beaten | |
| 4 tablespoons Dijon mustard | |
| 1 cup nonfat milk | |
| 1/4 cup butter or margarine, melted |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. | |
| 2 | Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. | |
| 3 | Spoon into greased mini muffin cups. | |
| 4 | Bake at 350 degrees F for 20-25 minutes or until done. | |
| 5 | Turn out onto a rack to cool. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
