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Jalapeno Mustard Muffins
Grease a 12 cup muffin tin. Sift together: (I don't sift)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt (regular or seasoned)
1/8 tsp. white pepper
Mix into the sifted ingredients and set aside:
1/2 cup grated extra sharp cheddar cheese
2 Tbsp. grated parmesan cheese
In a mixing bowl, beat mercilessly one defenseless egg. Stir into this sadly beaten egg:
1 tsp. sugar
3 Tbsp. Willamette Valley Jalapeno Mustard or other strong jalapeno mustard
1/4 cup extra virgin olive oil
1 cup milk
1/4 cup chopped jalapeno pepper
Spoon into prepared muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve warm.
Grease a 12 cup muffin tin. Sift together: (I don't sift)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt (regular or seasoned)
1/8 tsp. white pepper
Mix into the sifted ingredients and set aside:
1/2 cup grated extra sharp cheddar cheese
2 Tbsp. grated parmesan cheese
In a mixing bowl, beat mercilessly one defenseless egg. Stir into this sadly beaten egg:
1 tsp. sugar
3 Tbsp. Willamette Valley Jalapeno Mustard or other strong jalapeno mustard
1/4 cup extra virgin olive oil
1 cup milk
1/4 cup chopped jalapeno pepper
Spoon into prepared muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve warm.