These savory mini muffins make a quick and easy appetizer. They're also a good accompaniment to a bowl of soup or a salad for lunch. Or think Super Bowl Sunday, with a big pot of chili; the possibilities are nearly endless.
Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan; or use free-standing mini-muffin foil cups.
In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined.
Scoop the batter into the muffin cups, filling them nearly full; a tablespoon cookie scoop, filled to just short of level, works well here.
Bake the muffins for 20 to 25 minutes, or until they're golden brown.
Remove the muffins from the oven, and let them cool for 5 minutes to firm before removing them from the pan. Serve hot or warm.
Store, well-wrapped, for two days on the counter, or freeze for up to two weeks.
Don't have any self-rising flour on hand? Make your own self-rising flour substitute.
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