1/4 cup (50 g) store-bought pickled jalapeños, drained and chopped (see note)
1/4 cup (10 g) chives, finely chopped
Preparation
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 9-cup muffin tins.
In a bowl, combine the flour, baking powder and salt.
In another bowl, whisk together the eggs, yogurt and oil. Add the dry ingredients and combine with a wooden spoon. Add the remaining ingredients and stir just until the flour is moistened. Divide the batter between the prepared muffin cups using about ¼ cup (60 ml) of the mixture per muffin.
Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before unmoulding. Let cool completely on a wire rack before serving.
Serve for brunch or for lunch with a side salad.
Description
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