Cheddar Cornbread Muffins With Pepitas

Ingredients

• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup 2% buttermilk
• 1/2 (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.