Our weather was cool and damp in northeast Arkansas today, perfect for a bowl of Savage Chili, so I paired it with a new muffin recipe. When my friend Bonnie gave me this recipe she told me that at her house they enjoyed these Cheesy Cocktail Muffins with soup or chili, so I had been waiting for the summer heat to ease up so I could make some fall fare with these little muffins.
Preheat oven to 375 degrees F.
Melt the butter over low heat. Slowly add cheese until melted (about 2 minutes). Stir in sour cream, then add flour; mix well. Stir in chives or green onions and jalapeno pepper. Fill ungreased mini muffin pan cups 2/3 full. Bake in preheated oven for 15 – 20 minutes or until toothpick comes out clean. Pop out of muffin pan. Makes about 48 mini muffins.
I used 1/2 of a chopped jalapeno pepper in my muffins, and it was not too hot for me, it fact, next time I think I’ll add the whole pepper.
These little muffins have a lot of flavor packed into the tiny bites with sour cream, cheddar, green onion, and jalapeño pepper. Thanks, Bonnie, for a great recipe, these Cheesy Cocktail Muffins were perfect with the chili.
These do sound good to serve with soups this fall!
These look delicious and what a great addition with chili. Thanks for sharing this recipe.
Carolyn/A Southerners Notebook
love the size of these cute muffins and they sound yummy as well come see what I shared at http://shopannies.blogspot.com