Jalapeño-Cheddar Biscuit Muffins

from the kitchen of Chef Paul Prudhomme

Makes 1 dozen muffins

2½ cups all-purpose flour
¼ cup sugar
1½ tablespoons baking powder
1 tablespoon Chef Paul Prudhomme's Poultry Magic®
¼ teaspoon Chef Paul Prudhomme's Vegetable Magic®
10 tablespoons unsalted butter, softened
¾ cup grated cheddar cheese
2 tablespoons fresh jalapeño chilies, seeded and finely chopped
1 cup cold milk
how to prepare

Preheat the oven to 350°.

In the bowl of a kitchen mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, Poultry Magic® and Vegetable Magic®.  Mix, using the slowest setting, until the dry ingredients are combined, about 1 minute.

Add the softened butter and process at slow speed until the butter and flour are combined and resemble a coarse meal, about 1 minute.  Then add the grated cheese and chopped jalapeños and process just until combined, about 20 seconds.  Add the milk in a slow stream, then process until the ingredients are just moistened, about 15 seconds.  Do not overmix!  Spoon the mixture into 12 greased muffin cups.

Bake at 350° until the tops of the muffins are golden brown, about 30 to 35 minutes.  Remove the muffins from the oven and turn them out onto a wire rack to cool.  The finished muffins should have a thick crust and a light, cake-like center.

Copyright © 2001 by Paul Prudhomme