Chili Cheese Muffins
Cheese toast – a warm, crunchy toast with a gooey cheese mixture is a universal, heart warming and satiating treat. While core ingredients and add-on options vary worldwide, per its name all recipes require 2 key ingredients – cheese and bread. With the myriad options of bread and cheese available today your favorite cheese toast is only limited by your imagination. Since this is quintessential comfort food, more than often you may not deviate far from cheese and bread choices that you were exposed to as a child. 
For me this comfort food is an Indian favorite – the classic chili cheese toast: Crunchy toast, topped with melted Amul cheeseand a few green chilies. While I am a huge fan of the classic ever so often I try to innovate and work these flavors in a delicious and spunky appetizer. My chili cheese wonton cups were one such hugely successful attempt over a year ago. These Chili Cheese Muffins is another endeavor to add some glamour and oomph to the standard chili cheese toast. It takes a delicious comfort classic and converts it into a fancier noteworthy appetizer.
This not just a charming party snack but also great for picnics, brunches and afternoon treats. Disclaimer: No brilliant chili cheese toast flavors will be lost in the making of this diva!
Chili Cheese Muffins
Time: Active: 10 minutes Inactive: 25 minutes
Yield: 12 regular size muffins
Time: Active: 10 minutes Inactive: 25 minutes
Yield: 12 regular size muffins
Ingredients:
1 cup 2% or whole milk
3 tablespoons unsalted butter, melted & then cooled (See Note)
1 large egg, lightly beaten
¼ teaspoon red chili powder or cayenne powder
1 ¾ cups all-purpose flour (maida)
1 tablespoon baking powder
½ teaspoon granulated sugar
½- ¾ teaspoon table salt
½ cup red onion, finely diced
2 tablespoons of cilantro, chopped
2-3 green chilis or 1-2 jalapenos, finely diced
1 cup grated cheddar cheese (See Note)
1 cup 2% or whole milk
3 tablespoons unsalted butter, melted & then cooled (See Note)
1 large egg, lightly beaten
¼ teaspoon red chili powder or cayenne powder
1 ¾ cups all-purpose flour (maida)
1 tablespoon baking powder
½ teaspoon granulated sugar
½- ¾ teaspoon table salt
½ cup red onion, finely diced
2 tablespoons of cilantro, chopped
2-3 green chilis or 1-2 jalapenos, finely diced
1 cup grated cheddar cheese (See Note)
Notes:
- If using salted butter such as Amul then reduce the salt to ¼ – ½ teaspoon.
- If you are in India to get the classic chili cheese toast taste use Amul cheese.
Method:
1. Preheat oven to 180 degrees C (350 degrees F.) Grease and set aside a 12 cavity regular muffin tray.
2. In a large bowl combine milk, melted butter, egg and chili powder.
3. In a second bowl, sift together flour, baking powder, sugar and salt. Stir in onion, cilantro, chili and cheese.
4. Add flour mixture to milk mixture and stir batter until it is just combined. The batter will be lumpy.
5. Spoon the batter into muffin tins filling each between 1/2 – 2/3 full. Bake 20-22 minutes until golden brown and toothpick inserted in the center comes out clean. Cool for 5-10 minutes and serve warm.
1. Preheat oven to 180 degrees C (350 degrees F.) Grease and set aside a 12 cavity regular muffin tray.
2. In a large bowl combine milk, melted butter, egg and chili powder.
3. In a second bowl, sift together flour, baking powder, sugar and salt. Stir in onion, cilantro, chili and cheese.
4. Add flour mixture to milk mixture and stir batter until it is just combined. The batter will be lumpy.
5. Spoon the batter into muffin tins filling each between 1/2 – 2/3 full. Bake 20-22 minutes until golden brown and toothpick inserted in the center comes out clean. Cool for 5-10 minutes and serve warm.
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