Cheddar Pumpkin Seed Muffins

1-1/2  cups		grated sharp cheddar
3/4  cup		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
6  tablespoons		unsalted butter
1  cup		whole milk
1		large egg

Tip: For nutritional information on all the ingredients in Cheddar Pumpkin Seed Muffins just click on each ingredient name. Then adjust the serving size for any Cheddar Pumpkin Seed Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400 degrees F . Butter twelve muffin cups.

Reserve 1/2 cup cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup cheese and chopped pumpkin seeds. Seed and mince jalapenos. Melt butter and in a small bowl whisk together with jalapenos, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with remaining Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden, about 20 minutes.