Jazzed up Corn Muffins

These were super quick to pull together.  They were great with chili last night and just as good with scrambled eggs this morning.  The original recipe was from Gourmet, January 1999.  I added more pumpkin seeds, more cheese and the scallions.

Let's just get right to it, you're probably hungry and impatient for the recipe!  

Preheat the oven to 400.  And grease the muffin pan really well - make sure to grease the top of the pan as well as the cups because the cheese will stick.  And choose your tunes.  I'm a big fan of The Black Keys.  Get ready to rock cause these are delicious! 

2 cups grated extra sharp cheddar (Cabot Seriously Sharp is my go to)

1 cup pepitas (green pumpkin seeds)

1cup all purpose flour

3/4 cup yellow corn meal

1Tbls. baking powder

1 1/2 tsp. salt

2 pickled jalapenos

3 scallions

1 cup whole milk

4 Tbls. melted butter

1 egg

 In a bowl sift together the flour, cornmeal, baking powder and salt.  Stir in 3/4 cup of the pepitas and 1 1/2 cups of the cheese.  Reserve the rest to sprinkle on top of the muffins.  De-seed and chop the jalapenos into small bits.  Chop the scallions, white and green parts.  In a small bowl mix the milk, melted butter, egg, jalapenos and scallions.  Pour milk mixture into the cornmeal mixture and stir until just combined.  Spoon the muffin batter into the muffin pan and sprinkle with the reserved cheese and pepitas.  Into the oven for about 20 minutes, until muffins are golden and a tester comes out clean.

20 minutes gives you just enough time to get the dishes washed up, start a load of laundry and pick up all of the dog toys so you don't trip during the next impromptu dance party.