{"id":379,"date":"2008-11-10T09:49:05","date_gmt":"2008-11-10T13:49:05","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=379"},"modified":"2010-03-15T13:31:40","modified_gmt":"2010-03-15T17:31:40","slug":"pumpkin-seed-cheddar-cornbread-muffins","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/pumpkin-seed-cheddar-cornbread-muffins\/","title":{"rendered":"Pumpkin Seed & Cheddar Cornbread Muffins"},"content":{"rendered":"

\"Pumpkin <\/a>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. <\/span><\/p>\n

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\u00a0<\/span><\/strong><\/p>\n

Ingredients <\/span><\/strong><\/p>\n<\/td>\n<\/tr>\n

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2<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

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Sugar<\/span><\/p>\n<\/td>\n<\/tr>\n

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2<\/span><\/p>\n<\/td>\n

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Cups<\/span><\/p>\n<\/td>\n

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White corn meal<\/span><\/p>\n<\/td>\n<\/tr>\n

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\u00bd<\/span><\/p>\n<\/td>\n

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Cup<\/span><\/p>\n<\/td>\n

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Pumpkin Seeds, roasted<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Cup<\/span><\/p>\n<\/td>\n

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Milk<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

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Olive oil<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Each<\/span><\/p>\n<\/td>\n

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Egg, beaten<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Cup<\/span><\/p>\n<\/td>\n

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Cheddar cheese, shredded<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

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Garlic, minced<\/span><\/p>\n<\/td>\n<\/tr>\n

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\u00a0<\/span><\/strong><\/p>\n

Preparation Steps <\/span><\/strong>(NOTE: pre-heat oven to<\/span> 400\u00ba F)<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

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1.<\/span><\/p>\n<\/td>\n

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In a mixing bowl combine the sugar, corn meal & the pumpkin seeds together to form the dry ingredients.<\/span><\/p>\n<\/td>\n<\/tr>\n

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2.<\/span><\/p>\n<\/td>\n

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In another mixing bowl add the eggs, milk and olive oil and beat well together.<\/span><\/p>\n<\/td>\n<\/tr>\n

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3.<\/span><\/p>\n<\/td>\n

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Mix the wet ingredients into the dry ingredients and stir well to smooth and combine.<\/span><\/p>\n<\/td>\n<\/tr>\n

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4.<\/span><\/p>\n<\/td>\n

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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.<\/span><\/p>\n<\/td>\n<\/tr>\n

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5.<\/span><\/p>\n<\/td>\n

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Bake in a 400\u00ba F oven for 25 minutes or until golden brown and a cake tester or toothpick comes out dry. <\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,11],"tags":[2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t