Pumpkin Cheddar Muffins

This one is for YOU, Linda!! (From "Taste")
(makes 12 muffins - or 24 mini muffins*)

1 cup pumpkin puree
3 T. plain whole milk Greek* yogurt
2 eggs
1/2 cup butter, melted
2 T. minced shallot
1&1/2 cups all-purpose flour
1/4 cup cornmeal
1&1/2 t. baking powder
1 t. chopped fresh thyme
1/4 t. sea* salt
A few grinds of black pepper
1&1/2 cups shredded sharp* cheddar cheese, divided
3 T. pepitas (raw pumpkin seeds - I find these at Mexican grocery stores - DELISH in salads*)

Preheat oven to 400. Lightly grease a 12 muffin tin or line with paper liners. In a bowl, whisk together pumpkin, yogurt, eggs, butter, and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, S&P. Pour wet ingredients into dry, and stir until just combined. Fold in 1 cup of cheese. Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds. Bake until a toothpick inserted into the center comes out clean and muffins are golden. Let cool in the tin 10 mins. before cooling on a wire rack. Best served warm with soft butter*.

"You don't have to move mountains. Simply fall in love with life. Be a tornado of of happiness, gratitude, and acceptance. You will change the world just by being a warm, kind-hearted human being." ~ Anita Krissan

Have FUN today, and let someone else be first!!!

Love,

MM