Honey-Jalapeño Quinoa Cheese Muffins

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Prep time

15m

Total time

35m

Yields

muffins

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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
Directions

Ingredients

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1¼ cups

GOYA® Fine Yellow Cornmeal

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½ cup

all-purpose flour

2 tablet

baking powder

¾ tablet

baking soda

¾ tablet

salt

¼ cup

GOYA® Olive Oil

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½ cup

low fat buttermilk

GOYA® Honey

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large eggs

¾ cup

cooked GOYA® Organic Black Quinoa, well drained and cooled

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⅓ cup

GOYA® Manzanilla Olives Stuffed with Minced Pimentos, thinly sliced

Manzanilla Olives Stuffed with Minced Pimientos

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⅓ cup

GOYA® Jalapeño Nacho Slices, chopped, plus 12 whole slices

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1¼ cups

shredded extra sharp cheddar cheese

Directions

Kitchen View

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.