Wonderful golden cheesy muffins with pumpkin, cornmeal and cheddar! Not paleo, but gluten free and perfect with soup or chili for a cold fall night!
1 cup pumpkin puree
3 Tbsp whole milk yogurt or coconut milk
1/2 cup butter, melted
2 Tbsp minced shallot
11/2 cups gluten free flour (or wheat flour if you’re not making this GF)
1/2 cup cornmeal
1 1/2 tsps. baking powder
1/2 tsp turmeric (optional – it’s not enough to add flavor, but it does add beautiful golden color and turmeric is good for you!)
1 tsp chopped fresh thyme
dash salt and pepper
1 1/2 cups shredded cheddar cheese, divided
2 Tbsp pumpkin seeds
Preheat oven to 400° F. Lightly grease a 12-cup 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, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup 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, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.
With hints of cinnamon, coriander, cumin and the heat of cayenne, these nuts fill your house with a savory warm aroma while baking and make a delicious snack (with or without cocktails). Garam masala is a fragrant Indian spice blend, often found in bulk.
2 cups lightly salted mixed nuts
1 1/4 tsp garam masala
1/2 tsp olive oil
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne)
Preheat oven to 325
Combine all ingredients and toss to coat
Spread in a single layer on a parchment paper lined pan
Bake for 25 minutes or until lightly toasted, stirring once or twice during cooking