These savory muffins are studded with poblano peppers and laced with cheddar, making them the perfect accompaniment to soup or chili.
1 c. all purpose flour
3/4 c. stone-ground yellow cornmeal
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. buttermilk
1/4 c. dark brown sugar, packed
3 tbsp. butter
3/4 c. mashed cooked pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced, or 1/4 cup chopped canned green chiles.
1 tbsp. butter
3 tbsp. all-purpose flour
1/3 c. finely shredded extra-sharp Cheddar cheese
1 tbsp. brown sugar
1/8 tsp. cayenne, or to taste
1/3 c. roasted salted pepitas (pumpkin seeds)
Bake 15 to 20 minutes or until golden brown.
Makes 12 Muffins
Recipe by Crescent Dragonwagon
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