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