Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Pumpkin Seed & Cheddar Cornbread Muffins

November 10th, 2008 · No Comments

Pumpkin Seed & Cheddar Cornbread Muffins A holiday twist on an ole Southern favorite of cornbread muffins. Using roasted pumpkin seeds, shredded cheddar and minced garlic this cornbread muffin recipe is a sure fire addition to any holiday meal. I whipped these up last week while my parents were in town and I also used 4 of the muffins once cooled as part of a cornbread stuffing in my pork loin roast. I’ll post that recipe later in the week.

 

Ingredients

2

Tbsp

Sugar

2

Cups

White corn meal

½

Cup

Pumpkin Seeds, roasted

1

Cup

Milk

1

Tbsp

Olive oil

1

Each

Egg, beaten

1

Cup

Cheddar cheese, shredded

1

Tbsp

Garlic, minced

 

Preparation Steps (NOTE: pre-heat oven to 400º F)

1.

In a mixing bowl combine the sugar, corn meal & the pumpkin seeds together to form the dry ingredients.

2.

In another mixing bowl add the eggs, milk and olive oil and beat well together.

3.

Mix the wet ingredients into the dry ingredients and stir well to smooth and combine.

4.

Fold in the shredded cheddar cheese and the minced garlic then portion the batter evenly between 2 muffin tins that have been coated with a little non-stick cooking spray.

5.

Bake in a 400º F oven for 25 minutes or until golden brown and a cake tester or toothpick comes out dry.

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Tags: Baking · Recipes