print this recipe email to a friend Jalapeño-Cheddar Biscuit Muffins Makes 1 dozen muffins ingredients 2-1/2 cups all-purpose flour 1/4 cup sugar 1-1/2 tablespoons baking powder 1 tablespoon Chef Paul Prudhomme's Poultry Magic� 1/4 teaspoon Chef Paul Prudhomme's Vegetable Magic� 10 tablespoons unsalted butter, softened 3/4 cup grated cheddar cheese 2 tablespoons fresh jalape�o 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

Price: $3.00 Quantity: Poultry Magic® 2oz. Use Poultry Magic® on roasted, baked, broiled, barbecued, stir-fried, microwaved, sautéed or grilled chicken, turkey, duck, Cornish hens and game birds. Easy to use in stuffings, soups, sau...

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