Today we are flying out to the Midwest.
And while I’m either snoozing or snacking away on homemade granola bars on the plane, I feel like Luke may be a little left out, staring at his tiny packet of airline peanuts. Or whatever crap they give you these days. Call me a softie, but I wanted him to feel included in having satisfying food during the plane ride (or in general).
So I made him something special, something just for him, something I can only make when I have latex gloves because I don’t handle jalapeño juices on my hands well, as they inevitably end up in my eyes and nose somehow. I then proceed to run around the kitchen fanning myself and contemplating soaking my face in a bowlful of milk. It’s not pretty.
I did have gloves on hand luckily, and thus, an ideal Luke snack/breakfast is the result. This is a simple recipe that features cheddar cheese and jalapeños melded into a savory muffin that’s portable and delicious!
I’ll be back next Wednesday with another recipe and a recap of our trip! Have a great weekend!
One Year Ago: Chicken Marsala Pasta
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup (half a stick) unsalted butter, melted and cooled slightly
- 2 cups grated cheddar cheese
- 2 medium jalapeños, one diced, one sliced into rings
- sea salt and black pepper for topping (optional but awesome)
- Preheat oven to 375 degrees F and grease a 12-cup muffin tin; set aside.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Or plop them all in the bowl and give it a few stiff shakes. Set aside.
- In a small bowl, whisk together the milk, egg, and melted butter.
- Add the wet ingredients all at once to the dry ingredients and stir to incorporate. Before the mixture is entirely mixed, add the grated cheese and diced jalapeño. Stir to incorporate fully, making sure that the mixture is evenly moistened and the cheese is well distributed.
- Divide batter between prepared muffin cups. Top each with a jalapeño round and sprinkle with sea salt and cracked pepper, if desired.
- Bake muffins for 20-25 minutes, or until golden brown and cooked through. Remove from oven and let cool for 10-15 mins before removing from the muffin tin. Muffins can be served warm or at room temperature. Store leftovers in an air-tight container in the fridge for up to 5 days.
Adapted from Joy the Baker