Pumpkin-Seed Cheddar Corn Muffins
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 cup
Yellow Cornmeal1 tbsp
Baking Powder1.5 tsps
Salt6 tbsps
Unsalted Butter1 cup
Whole Milk1 large
EggDirections:
1
Preheat oven to 400°F
2
And butter twelve 1/3-cup muffin cups
3
Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds
4
Coarsely chop remaining 1/2 cup pumpkin seeds
5
Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds
6
Wearing protective gloves, seed and mince jalapeños
7
Melt butter and in a small bowl whisk together with jalapeños, milk, and egg
8
Stir butter mixture into flour mixture until just combined
9
Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds
10
Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes
11
Preheat oven to 400°F
12
And butter twelve 1/3-cup muffin cups
13
Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds
14
Coarsely chop remaining 1/2 cup pumpkin seeds
15
Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds
16
Wearing protective gloves, seed and mince jalapeños
17
Melt butter and in a small bowl whisk together with jalapeños, milk, and egg
18
Stir butter mixture into flour mixture until just combined
19
Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds
20
Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes