- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese
- 1 (4 ounce) can chopped green chilies, drained
- 1 egg, beaten
- 4 tablespoons Dijon mustard
- 1 cup milk
- 1/4 cup butter or margarine, melted
- In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. Spoon into greased mini muffin cups. Bake at 350 degrees F for 20-25 minutes or until done. Turn out onto a rack to cool.