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Preheat the oven to 400. Butter a nonstick mini-muffin tin with 12 (1/8 cup) wells that measure 1 3/4 inches in diameter and 3/4 inch deep. Mix 1 tbsp of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess. Melt the 1 tbsp butter in a small saucepan over medium high heat. Stir in the remaining 1 1/2 tbsp flour and the jalapeno. Cook, stirring for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard and egg yolk. Cool to room temperature. Beat the egg white firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts and bake until puffed and golden, 7-10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.)
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