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These moist muffins keep well, but do store them in an airtight container.
2 cups (500 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 tsp (5 mL) chilli powder
½ tsp (2 mL) baking soda
1½ cups (375 mL) finely diced extra-old Cheddar cheese
preferably orange-coloured
1 large jalapeño pepper, seeded and finely diced
1 ¼ cups (300 mL) plain yogurt
¼ (50 mL) butter, melted and cooled
2 eggs, lightly beaten
1. Preheat oven to 400°F (200°C).
2. Grease a 12-cup muffin tin in and around tops of cups. In a medium bowl, whisk flour with sugar, baking powder, salt, chilli powder and baking soda until well blended. Stir in cheese and jalapeño.
3. In a large bowl, stir yogurt with butter and eggs until blended. Add flour mixture and stir until just blended and batter is thick. Turn into muffin cups.
4. Bake in centre of preheated oven until a toothpick comes clean when inserted in the centre, about 18 to 20 minutes. Cool muffins in pan for 5 minutes. Run a knife around edge of muffins, turn out and serve warm or cool completely on a rack.
Makes 12 muffins
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