I’m afraid I don’t have anything exceptionally exciting to talk about today. Food is cooking in the kitchen, kids are playing and baby is sleeping on my lap. For a pretty dull day it’s still not a bad one 🙂
I have to say, I truly cannot believe that I’ve passed 1500 Facebook fans in the last short while – thank you all! I’m so happy to have you following along with me! Thank you so so so much for your support! So I don’t know why all of a sudden my momentum has slowed down in the last few days(it might be a couple complete kitchen fails 🙁 Who knows…), but I’m still in the kitchen and thinking up new ideas. Things are just going a little slower, but I’m not going anywhere 🙂
I’m a bit afraid to admit these muffins took me 3 tries. Usually muffins aren’t that difficult and I don’t know where the motivation came from to keep trying. It started out as just a plain cheesy whole wheat muffin and this is what the end result ended up being. I swear, I do make plans before I go into the kitchen and somehow they all get changed!
In one of my other attempts (which was still edible just waaaay too moist and not very pretty) I used jalapeno peppers. Sadly I didn’t have enough for the next 2 tries, but sweet peppers are delicious in these too. Given the choice I think I’d chose jalapenos though – so yummy! But I’ll leave it up to you 🙂
Tex-Mex Muffins
Makes 8
- 1 1/2 C whole wheat pastry flour or white whole wheat
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp taco seasoning
- 3/4 C milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp honey
- 1/2 C finely chopped peppers(a mix of sweet red and green peppers or jalapeno peppers)
- 2 green onions, finely chopped
- 1 1/2 C grated aged cheddar cheese
Preheat your oven to 375 degrees. Prepare a muffin tin with paper liners.
In a large bowl mix together the flour, baking powder, salt and taco seasoning. Set aside. In a smaller bowl, whisk together the milk, egg, melted and cooled butter and honey. To the dry ingredients, add the finely chopped peppers, green onions and cheddar cheese. Stir to combine before adding the wet ingredients. Stir to completely combine the two and then scoop the batter into the 8 prepared muffin cups until just over 3/4 full(the batter will be thick). Place in the oven and bake for 18-22 minutes until a toothpick comes out clean. Remove from the oven and place the muffins on a cooling rack until cool.
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These sounds great! Love the flavors… They are such convenient snacks to carry with you, also good with a big bowl of soup.
This is such an interesting idea. I really like it! I think I’ll try it with hot peppers, as I’m not a fan of sweet ones. Sounds like the perfect accompaniment to a spicy dinner 🙂
What a fun side for chili in place of cornbread!
Love the addition of taco seasoning! These sound delicious 🙂
Hello Heidi
Thanks for the tex mex muffins recipe.
I’ll create one for sure, my kids are gonna like it 🙂
If you don’t mind, can you submit your tex mex muffins photo in http://www.foodporn.net ?
It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.
What a great idea! These look so yummy!
What a fun, savory muffin option! This already makes me excited for fall and football and chili! 🙂
Love these tex-mex flavours, these look like such a great snack so thank you for persevering with them!
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