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If you’re looking for a fun, tasty side dish that goes perfectly with almost any meal, these Honey-Jalapeño Quinoa Cheese Muffins are it! A squeeze of honey makes them sweet, chopped jalapeño makes them spicy and cheese makes them savory and addictively good. Thanks to GOYA® Organic Black Quinoa, these muffins are nutritious too, since the quinoa bumps up the protein, fiber and iron content of these little treats. Make them for dinner and serve them warm, or wrap them up and bring them on your next picnic for a side dish that everyone will want to try.
Ingredients
½ cup
all-purpose flour
2 tablet
baking powder
¾ tablet
baking soda
¾ tablet
salt
¼ cup
GOYA® Olive Oil
½ cup
low fat buttermilk
3
GOYA® Honey
2
large eggs
¾ cup
cooked GOYA® Organic Black Quinoa, well drained and cooled
⅓ cup
GOYA® Manzanilla Olives Stuffed with Minced Pimentos, thinly sliced
⅓ cup
GOYA® Jalapeño Nacho Slices, chopped, plus 12 whole slices
1¼ cups
shredded extra sharp cheddar cheese
Directions
Step 1
Preheat oven to 375 °F. Coat 12 cup muffin pan with nonstick spray. Stir together cornmeal, flour, baking powder, baking soda and salt in large bowl. Whisk together oil, buttermilk, honey and eggs until blended. Stir in quinoa, olives and chopped 1/3 cup jalapeños.
Step 2
Add to flour mixture with 3/4 cup cheese. Stir together just until combined (do not over mix) Spoon batter into muffin cups. Top each with 1 jalapeño slice and remaining cheese.
Step 3
Bake until a toothpick inserted in center comes out clean; about 16 min. Cool in pan on wire rack for 5 min. Remove from pan and serve warm or room temperature.
Serve as a side with soup, salad or a main course.
New from Goya
Recipe Tags
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