Description
Delicious mini muffins filled with chili and cheese, perfect for a snack or appetizer.
Ingredients
Scale
- 2 cups all purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 4 tbsp melted butter
- 1 cup prepared chili
- 1 cup shredded cheese
- 1/4 cup chopped peppers
- 2 tbsp chopped green onions
Instructions
- Preheat oven to 350°F and grease a mini muffin tin.
- Warm the chili in a saucepan then stir in shredded cheese and chopped peppers. Let it cool slightly.
- In a bowl whisk together flour, sugar, baking powder, and salt.
- In another bowl whisk milk, eggs, and melted butter until smooth.
- Pour wet mixture into dry mixture and fold gently until just combined.
- Spoon a small amount of batter into each muffin cup, add a teaspoon of chili mixture, and cover with more batter.
- Bake for 12 to 14 minutes until golden and springy.
- Cool slightly then garnish with green onions before serving.
Notes
- These muffins can be served warm or at room temperature.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg