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1
Put oven rack in middle position and preheat to 400F.
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2
Butter muffin cups.
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3
Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl.
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4
Dust cups with flour mixture, knocking out excess.
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5
Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
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6
Add remaining 1 1/2 tablespoons flour and jalapeno and cook, stirring, 2 minutes.
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7
Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
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8
Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended.
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9
Cool to room temperature, about 15 minutes.
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10
Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks.
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11
Stir one fourth of whites into souffle mixture to lighten, then fold in remaining whites gently but thoroughly.
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12
Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts.
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13
Bake souffles until puffed and golden, 9 to 11 minutes.
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14
Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each souffle to loosen.
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15
(Souffles will fall as they cool.)
