A full English breakfast is nice, but sometimes you just don’t have the time. You need something you can grab and eat on the go. These savoury muffins are not your average muffin.
A bit of spice, crunchy crust and soft centre — these deliver flavour in a small package.
Delicious straight out of the oven, but you can also freeze them and reheat in the microwave for a quick, but surprisingly filling breakfast at any time.
Even better with a bit of chipotle ketchup for dipping.
Jalapeno Cheddar Cheese Muffins
- 1 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 large egg
- 1/4 cup vegetable shortening
- 3/4 cup sharp cheddar cheese grated
- 3 tablespoons pickled jalapeno diced
- 2 tablespoons spring onion diced
- 2 tablespoons sweet red pepper chopped
- 2 tablespoons tomato chopped
- sea salt and fresh cracked black pepper for topping.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin and set aside.
In a medium bowl, whisk together flour, baking powder, sugar, and salt.
Add the vegetable shortening and using your fingers, blend through the dry mixture until you have crumbs no bigger than a grain of rice.
In a separate bowl, whisk together milk and egg.
Add the wet ingredients all at once to the dry ingredients. Stir to incorporate. Before the mixture is entirely mixed, add the grated cheese, diced jalapeno, spring onion, tomato and red pepper. Stir to incorporate making sure that the mixture is evenly moistened and the cheese is well distributed.
Divide batter equally into the muffin tin. Top each with some extra grated cheddar and sprinkle with sea salt and cracked pepper.
Bake muffins for 25 minutes at 200 degrees C, or until golden brown and cooked through. Test by inserting a toothpick or knife into a muffin. It should come away clean.
Muffins are best served warm.
These muffins can be frozen and reheated in the microwave.