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Spicy Jalapeño-Cheddar Mini Muffins
Ingredients
  • ½ cup (113g) sour cream or Greek yogurt*
  • ¾ cup (92g) sharp cheddar cheese, shredded*
  • ½ cup (57g) grated Parmesan cheese, optional
  • ¼ to ½ cup (28g to 57g) sliced pickled jalapeño peppers, finely diced; to taste, optional
  • 2 teaspoons cumin
  • ½ cup (113g) milk
  • 1 cup (113g) King Arthur Unbleached Self-Rising Flour
  • 2 large eggs
  • ½ cup (28g) canned french-fried onions, or fried diced onions
  • note: We highly recommend Cabot-brand Greek-style yogurt, and Cabot extra-sharp cheddar cheese.
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