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Cheddar Cornbread Muffins With Pepitas

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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.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 cup shredded reduced-fat cheddar cheese
  • 14 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) canchopped green chilies, drained
  • 14 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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