Jalapeno & Cheddar Scones

one is never enough

Ever had something at a restaurant that was so delicious you felt compelled to try recreating it yourself?

Well that’s the story behind these muffins.

there’s melted cheese in there!

Hubby and I dined out last week and, as we pondered our menus, we were served a basket of warm savoury muffins so delicious I suffered temporary brain damage and forgot that grains don’t agree with me.

Once at home (and back to my senses), I decided these muffins must be made in my own kitchen to my own exact specifications (ie gluten and grain free).

restaurant style…but better

It was a toss up between using almond flour, coconut flour or quinoa flour. The latter won because I wanted something that approximated the cornbread taste.

It had to be a light, savoury and moist texture.

And it was! These muffins are a resounding success.

Tiny cubes of cheese nestled in the flour make for chewy delicious nuggets while the jalapeno gave a very subtle heat.

Now if I could just figure out how to make restaurant perfect creme carmel I’d be set (sorry belly).

Jalapeno & Cheddar Muffins (makes 9)

  • 1/4 cup butter, melted (plus about a tsp more for sauteing jalapeno)
  • 1 1/4 cups quinoa flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/2 cup milk
  • 4oz mild cheddar cheese, cut into tiny cubes
  • 1 medium jalapeno pepper, finely chopped
  1. Heat a tsp of butter in a small saucepan and add the chopped jalapeno. Saute for five minutes then stir in a tsp of quinoa flour to soak up the grease and set aside.

    warning: use gloves while chopping as that pepper is a spicy mamma

  2. Sieve the quinoa flour, baking powder and baking soda into a large mixing bowl. Add the sea salt.
  3. In a separate bowl whisk together the eggs, milk and butter (make sure the butter isn’t piping hot, you don’t want to cook the eggs).
  4. Add the wet ingredients to the dry and stir until it is a runny batter. Fold in the diced cheese and jalapeno.

    this cheese!

  5. Transfer into a well-greased muffin tray (about 1 tbsp to each muffin) and bake at 375 for 20 mins.
  6. Remove from tray and let cool on a wire rack.

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Featured at the Healthy Home Economist

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9 thoughts on “Jalapeno & Cheddar Scones

  1. Savoury muffins are a big hit in my home. I will be trying these ones very soon. Missed your posts! I’m not affected by grains but would love to try making these with the different flour you use…

  2. I love jalapeno-cheddar flavor combinations; how tasty! So glad to see they are gluten free. I will be traveling a fair amount this summer and am hoping to make a lot of foods that travel well. These look quite sturdy and wonderfully filling. Thanks for posting this recipe! (Alicia of The Humble Foodie)

    • Hello Humble Foodie! (it’s nice to put a name to the AWESOME blog)…finding good travelling food is a subject close to my heart and one deserving of a blog post soon. Enjoy your trip(s)!

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