Jalapeño and cheese muffins are a delightful fusion of flavors, combining the mild heat of jalapeños with the rich, creamy goodness of cheese, all enveloped in a fluffy, tender muffin base.
These savory treats are perfect for any occasion, whether enjoyed as a snack, breakfast option, or a side dish to complement soups and salads.
Conclusion:
Jalapeño and cheese muffins are not just a simple baked good; they are a flavorful, comforting dish that captures the essence of savory snacking.
Whether you’re hosting a brunch, enjoying a cozy evening at home, or looking for a unique treat to share with friends, these muffins are sure to satisfy both your appetite and your palate.
Each muffin is a little burst of joy, perfect for those who appreciate the zesty flavors of jalapeños combined with the comfort of melted cheese.
Ingredients:
- 6 large eggs
- 1/3 cup (80 ml) extra-virgin olive oil or melted butter
- 1/4 cup (60 ml) water
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 medium (200 g/7.1 oz) zucchini, grated
- 11/2 cups (170 g/6 oz) grated Cheddar cheese
- 2 medium (28 g/1 oz) jalapeño peppers, finely chopped
- 1 cup (100 g/3.5 oz) almond flour
- 1/3 cup (40 g/1.4 oz) coconut flour
- 4 tablespoons (28 g/1 oz) flax meal
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons gluten-free baking powder
Instructions:
Preheat the oven to 350°F (175°C, or gas mark 4). Crack the eggs into a bowl and beat with the olive oil, water, salt, and pepper.
Add all the remaining ingredients and mix until well combined. Spoon the mixture into a silicone muffin pan to make 12 muffins (or use a regular muffin pan greased with a small amount of ghee).
Place in the oven and bake for about 30 minutes, until the tops are golden brown and the insides are set and fluffy. Remove from the oven and let cool slightly. While the muffins are still warm, remove them from the muffin pan and place on a cooling rack.
To store, place in an airtight container and refrigerate for up to 5 days, or freeze for up to 6 months.