Cheddar Cornbread Muffins With Pepitas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The green pumpkinseeds, or pepitas, lend crunch, while the green chiles add spicy heat. This recipe originated from cooking light. I did make a few changes and the result was a hit. The muffins are very moist, almost like bread puddings, but they do hold their shape. Ingredients:
1/2 cup shredded reduced-fat cheddar cheese |
1/4 cup 2% buttermilk |
0.5 (14 1/2 ounce) can cream-style corn |
1 (8 1/2 ounce) package corn muffin mix (such as jiffy) |
1 (4 1/2 ounce) can chopped green chilies, drained |
1/4 cup pumpkin seeds, unsalted |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Fold the pepitas into the mixture. Spoon into muffin tin coated with cooking spray.
3. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.
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