Pumpkin-Seed Cheddar Corn Muffins

• 1 1/2 cups grated sharp Cheddar (about 6 ounces)
• 3/4 cup hulled green pumpkin seeds
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 2 pickled jalapeno chiles
• 3/4 stick (6 tablespoons) unsalted butter
• 1 cup whole milk
• 1 large egg

1. Preheat oven to 400F.
2. and butter twelve 1/3-cup muffin cups.
3. Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds.
4. Coarsely chop remaining 1/2 cup pumpkin seeds.
5. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds.
6. Wearing protective gloves, seed and mince jalapenos.
7. Melt butter and in a small bowl whisk together with jalapenos, milk, and egg.
8. Stir butter mixture into flour mixture until just combined.
9. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds.
10. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

cheddar, hulled green pumpkin seeds, flour, yellow cornmeal, baking powder, salt, jalapeno chiles, butter, milk, egg

Taken from www.epicurious.com/recipes/food/views/pumpkin-seed-cheddar-corn-muffins-100607 (may not work)