Cheesy Jalapeño Muffins

My baking urges are flaring up again.  This time I'm going the savory route.  I'm really not used to eating that much sugar and I've been overdosing lately.  Instead of making a spicy sweet cookie, I'm making a spicy savory muffin.  Besides, I finished all my mango slices and I can't turn back time.  I'm thinking these will be fun alongside a soup or even as a munchie.  If it's "too spicy" I may even get to have them all to myself.  Is that evil of me?

Yield 17

Ingredients:

2 cups (240g) whole wheat flour

1/2 tsp baking soda

1/4 tsp fresh cracked black pepper

1 Tbsp sugar

3/4 tsp salt

2 cups shredded swiss or cheddar (oh dear I wish I had cheddar on hand)

2 Tbsp dried onion

1/2 cup plain yogurt
2 Tbsp milk

1/2 cup cream cheese

1/4 cup (56g) melted butter

2 eggs

1 whole Moroccan chili, diced (or 2 large Tbsp)

squeeze of 1/2 a lemon
Directions:
 1.  In one bowl, sift together the dry ingredients and add the cheese and onion.
2.  In another bowl, whisk together the wet ingredients and add the chili.
3.  Gently add the wet ingredients to the dry ingredients until incorporated.
4.  Grease and flour your muffin tins and fill them up.
5.  Bake at 400°F (205°C) for 15-17 minutes.

The result is an extremely pleasant, not too spicy, moist, melt in your mouth, almost creamy "muffin."  At this point, it is more like a bread roll than a muffin for its fluffiness.  I inadvertantly closed my eyes during my first bite.   Mmmmmmm!!!
I had fun with the last batch and added a piece of sundried tomato on top.

I know I named these "jalapeño" muffins, but we don't have that variety of chilis here in France.  The closest I can find is a Moroccan chili.  If you can pick them by smell, you can hit the jackpot with a spicy one.  With that said, I'd probably add another one next time I make these.

These are heavenly slightly warmed alongside some Fish Chowder!

* I made these again with half cornmeal/half whole wheat flour, and actual cheddar.
Wow.. double mind blowing.  Perfect with some chili!!