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    You are in: Home / Recipes / Cheddar Cornbread Muffins With Pepitas Recipe
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    Cheddar Cornbread Muffins With Pepitas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Kanzeda's Note:

    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.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 1
      Preheat oven to 400°.
    2. 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. 3
      Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

    Ratings & Reviews:

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    Nutritional Facts for Cheddar Cornbread Muffins With Pepitas

    Serving Size: 1 (83 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.2
     
    Calories from Fat 52
    29%
    Total Fat 5.8 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.9 mg
    0%
    Sodium 417.8 mg
    17%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 8.1 g
    32%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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