Cheddar Corn Muffins With Pumpkin Seeds |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
A great breakfast on the run!! Another wonderful recipe from Canadian Parent Ingredients:
1 cup (250 ml) cornmeal |
1 cup (250 ml) whole wheat flour |
1 cup (250 ml) shredded sharp cheddar cheese |
1 tsp (5 ml) salt |
1 tsp (5 ml) freshly ground black pepper |
1⁄2 tsp (2 ml) baking soda |
3 eggs |
1 can (10 oz/284 ml) creamed corn |
1 cup (250 ml) plain yogurt or buttermilk |
1⁄4 cup (50 ml) vegetable oil |
1⁄2 cup (125 ml) raw green pumpkin seeds or sunflower seeds |
2 tbsp (25 ml) chopped fresh parsley |
Directions:
1. Preheat oven to 375°F (190°C)
2. In a medium bowl, combine cornmeal, flour, cheese, salt,pepper and baking soda.
3. In a large bowl, whisk together eggs, creamed corn, yogurt and oil. Gradually fold in flour mixture until just combined. Stir in pumpkin seeds and parsley.
4. Divide batter evenly among prepared muffin cups of 12-cup muffin tin (lightly greased or lined with paper cups)
5. Bake in preheated oven for 25 to 30 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean.
6. 6. Let cool in tin for 10 minutes, then remove to a wire rack to cool completely.
|
|