Annnnnd, We’re Back! And I Brought Muffins!

Hey guys,

So, my sincerest apologies are in order. I’ve been a real blog-slacker the past few months. I could make all kinds of excuses, but I won’t, because you deserve better than that. But, I’ve pulled myself together and am committed to bringing you more recipes for delicious things, and a few other short posts to fill the spaces between baking projects!

To make it up to you, dear readers, today I am bringing you what is perhaps the best muffin recipe I’ve ever made. And I mean EVER. Do you like melted cheese? (Of course you do. Why wouldn’t you?) Do you like jalapenos? (Perhaps you do, perhaps you don’t. But you should try this out anyway. I promise.) Well then, do I have a recipe for you!

The story goes that a few months ago, I was invited to a friend’s brunch and was searching far and wide for a really great, unique brunch recipe. I was in a savory mood, so I started my search with quiches and savory tarts (I recently got a tart pan, so you’ll be seeing tart recipes popping up soon, I promise), but nothing really caught my eye. All that changed with a visit to Joy the Baker. (PS: if you aren’t familiar with Joy’s blog, I highly recommend it. The girl’s got skills.)

It just so happened that Joy had recently posted a recipe for “Too Much Cheddar and Jalapeno Muffins.” Cheese? Check. Carbs? Check. A little bit of spice to make it interesting? Check. Done deal. Making these ASAP, friends.

Please note that “Too Much Cheddar” became a reality when I went to the store and had this conversation with my friend, who was helping me in this endeavor:

Me: “Hey, how many blocks of cheese do you think it will take to make 3 cups of shredded cheese?” – Holds up two HUGE blocks of cheese – “Both of these, right?”
Friend: “Sure, yeah, that looks about right.”
Me: “Oh, they’re on sale! You can never have too much cheese, right?”

Fact: You can have too much cheese. WAYYYY too much cheese. Heartbreaking, I know. But trust me, that cheese found a good home. (On crackers, on toast, in two different pizzas and in a second batch of muffins that made their way to my office, where people really like baked things.)

So, what is my recommendation to you, my dear readers? Step one: Go out and buy too much cheddar and a jar of jalapenos. Step two: Get ye to your kitchen and bake these muffins as soon as humanly possible. Step three: Eat one of these delicious treats while they’re still hot. And maybe use a fork, they are kind of custard-y and melty when they’re fresh (which is by no means a bad thing, and is in fact quite delicious). Step four: find a home for all that extra cheese. Perhaps in a second batch of these muffins to share.

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My goodness, look at that cheese!!!

Too Much Cheddar and Jalapeno Muffins

Yields one dozen muffins

Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup whole milk
1 large egg
1/4 cup unsalted butter, melted and cooled slightly
3 cups grated sharp cheddar cheese
3 tablespoons pickled jalapeno
12 pickled jalapeno slices for topping
sea salt and cracked pepper for topping

**Baker’s Note: paper muffin/cupcake liners don’t work especially well with this recipe. When the muffins are hot they stick to the paper, but once they cool, they will start to come out of their wrappers. My advice: skip the paper altogether and just give your muffin tin a good coat of grease and flour.

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Again, the cheese!!!

Preheat the oven to 375 degrees, making sure that your oven rack is in the upper third of your oven. Grease and flour your muffin tin and set aside.

In a medium bowl, whisk together flour, baking powder, sugar and salt. Set this mixture aside.

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In a small bowl, whisk together milk, egg and melted butter.

Add the wet ingredients all at once to the dry ingredients. Stir to incorporate. Before the mixture is entirely mixed, add the grated cheese and diced jalapeno. Stir to incorporate, making sure that the mixture is evenly moistened and the cheese is well distributed.

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Divide batter between muffin tins, top each with a jalapeno slice and sprinkle with sea salt and pepper as desired. Pop your muffins in the oven for 20-25 minutes, or until golden brown and cooked through. Wait patiently while they cool as to not burn your tongue (this is by far the hardest part, guys). Enjoy!

Recipe sourced from: Joy the Baker, adapted from The Pioneer Woman

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