Directions:
- Preheat oven to 375°F (190°C)
- In a medium bowl, combine cornmeal, flour, cheese, salt,pepper and baking soda.
- In a large bowl, whisk together eggs, creamed corn, yogurt and oil. Gradually fold in flour mixture until just combined. Stir in pumpkin seeds and parsley.
- Divide batter evenly among prepared muffin cups of 12-cup muffin tin (lightly greased or lined with paper cups)
- Bake in preheated oven for 25 to 30 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean.
- 6. Let cool in tin for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.41 Kcal (77 kJ) | ||
| Calories from fat | 10.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 40.97mg | 14% | |
| Sodium | 55.6mg | 2% | |
| Potassium | 22.63mg | 0% | |
| Total Carbs | 0.66g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 133.36 Kcal (558 kJ) | ||
| Calories from fat | 74.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 2% | |
|---|---|---|---|
| Cholesterol | 296.77mg | 14% | |
| Sodium | 402.7mg | 2% | |
| Potassium | 163.9mg | 0% | |
| Total Carbs | 4.8g | 0% | |
| Sugars | 0.55g | 0% | |
| Dietary Fiber | 0.62g | 0% | |
| Protein | 11.05g | 3% | |
| Vitamin C | 1.6mg | 0% | |
| Iron | 1.8mg | 1% | |
| Calcium | 49.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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