A Warm Savory Muffin
I came across a recipe on one of my favorite sites called AllDayIDreamAboutFood.com for Cheddar Jalapeño Muffins that are an absolute home run. I altered the recipe slightly by adding pepper jack cheese and also substituting cream and water instead of the almond milk to fit my needs. My Jalapeño Cheese Muffins were fantastic, too!
Here’s the thing…I don’t really miss bread all that often on this low carb lifestyle. However there are those rare times that I’d like a little roll or piece of bread to go with my soup or salad. This Jalapeño Cheese Muffin recipe completely fits the bill. It’s warm and savory and dense. Perfect to sop up the final scraping in my bowl of chili or the dressing in my salad.
I love a good spicy dish, but truth be told I was always a little afraid of working with chiles. Having never really felt very comfortable with the exact heat and spiciness level I was getting into I decided to just avoid jalapeños all together. Much to my pleasant surprise, jalapeño chiles are quite mild. Then the final product of Jalapeño Cheese Muffins comes together in a savory and hearty muffin with just the right amount of flavor and just a little heat.
I start out making Jalapeño Cheese Muffins by sifting together the dry ingredients in a single bowl. Then just toss in all the wet ingredients and give it a good stir….making sure all the cheese and jalapeños get mixed into the wet and dry ingredients. The batter of the Jalapeño Cheese Muffins should be slightly thick and not runny. However, if the batter is like cookie dough thick you need to add a splash of cream and a splash of water to thin slightly.
Muffin Tin & Liners
A little something happens in keto baking that may or may not be a well known fact. If you don’t already know this take this as fair warning…use parchment paper muffin cups or silicone muffin cups. Theres nothing worse than having half your Jalapeño Cheese Muffins stick to the pan or the paper. Believe me when I tell you that you will thank me. The parchment paper peels off so easily. Hallelujah!!!
Favorite soups to serve with your muffins
Preheat the oven to 325* and line 12 muffin cups with parchment paper liners (not simple paper as these muffins will stick).
Slice 12 very thin slices of jalapeño and set aside. Remove stem of the remaining jalapeño and finely chop the rest of the jalapeño. I leave the seeds in as they add just enough heat to the recipe. Set aside the chopped jalapeño.
In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in the shredded Jalapeño cheese and the chopped jalapeños, then stir into the flour mixture.
To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.
Divide batter evenly into the parchment paper muffin cups. Sprinkle each muffin top first with a small amount of the shredded cheddar and then with a single jalapeño slice.
Bake for 30 minutes in 325* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.
Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.