Whole Wheat Cheddar Jalapeño Muffins

I usually want to turn to something sweet and baked for breakfast - like a muffin or scone or cookie or cake. Mark would rather have something savory and with protein - like an omelet or burrito or huevos rancheros (his way is probably healthier). I decided to try to meet in the middle... a savory muffin for breakfast that's whole wheat and, therefore, a little healthier than my desired sugar-filled (but luscious) breakfast of choice. The result was fantastic! These little cheddar jalapeño muffins are delicious and easy to make. If you wanted to make these even healthier, you could use a little less cheese. But I think they are absolutely perfect just the way they are. If you want something sweet, you can add some fresh fruit to accompany this tasty muffins.

     

Whole Wheat Cheddar Jalapeno Muffins
1 cup whole wheat flour

1/2 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup butter, melted
3 cups grated cheddar cheese (you could also use a jack/cheddar mix)
3 tablespoons diced fresh or pickled jalapeño
12 fresh or pickled jalapeño rounds
sea salt and freshly cracked black pepper

Spray a 12-cup muffin pan with non-stick cooking spray and set aside. Preheat your oven to 375 degrees.

In a large bowl, combine the whole wheat and all-purpose flour, baking powder, sugar, and salt. 

In a small bowl, whisk together the milk, eggs, and butter.

Pour the liquid mixture into the large bowl and stir gently to start combing the two. Toss in the cheese and diced jalapeños and mix until the jalapenos & cheese are incorporated evenly into the batter. Divide the batter among the prepared muffin cups (I use an ice cream scoop to get even amounts into each cup). Top each muffin with a slice of pickled jalapeño and some freshly ground salt & pepper.

Bake the muffins at 375 degrees for 20 minutes. 

Serve warm with a little butter if desired. You can also reheat these muffins for a few seconds in the microwave (if they last that long).

Enjoy!!

recipe adapted from joythebaker.com who adapted it from thepioneerwoman.com (two of my favorite bloggers!)