This morning has been a pretty productive day for me today! (Be proud Spencer, haha) In addition to these special muffins, I also made up a batch of homemade pastry tarts (poptarts.. read about them here)
I wanted to make this as a loaf of bread, but we have enough bread in our house right now… and muffins are different enough from bread. Right? Right. Plus, now Spencer has an easy to grab snack for work!
I love how the cheese just oozed out of these muffins!
What you need:
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/4 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1/4 cup Vegetable Oil
- 1 cup Swiss Cheese (diced into small cubes)
- 2 Jalapenos (seeded, and chopped into small pieces)
Step 1: Preheat the oven to 375 degrees F.
Step 2: Combine both flours, baking powder and soda, sugar, and salt together in a large bowl. Mix well.
Step 3: Whisk together the eggs, buttermilk, and vegetable oil in a separate bowl. Pour into the large bowl with the dry ingredients.
Step 4: Mix until a thick batter forms (everything is incorporated) and then fold in the jalapenos and swiss cheese cubes.
Step 5: Line muffin tray and divide batter evenly. These muffins will puff up quite a bit. I filled mine up all the way and got 12 very tall muffins.
Step 6: Pop muffins into the oven for 15-20 minutes! They are done when a toothpick poked in the center comes out clean. After 15 minutes I noticed that my muffins browned a lot on top, but weren’t quite done baking. To make sure they didn’t burn I covered them in foil and put them back in the oven for another 5 minutes. They came out perfect! (If you fill your muffin tins up half way, they won’t take as much time to bake, so keep an eye on them after 10 minutes.)
Enjoy your cheesy and spicy muffins! 🙂 Don’t these look great?!
Psst. Try heating them back up before eating for gooey cheese!