Pumpkin Cornbread Muffins

Ingredients

• 1 cup cornmeal
• 1 cup bread flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• The leaves of 3 fresh thyme sprigs
• 1 cup Borden Four Cheese Mexican Blend (divided)
• 1 cup Horizon Organic Low-Fat Milk
• 2 Egg-land's Best eggs
• 1 cup pumpkin puree
• 3 tablespoons butter (melted)
• 1 cupcake baking sheet
• Cooking spray or butter to grease baking sheets

Instructions

1. 1

   Pre-heat oven to 400 degrees F.

2. 2

   In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.

3. 3

   In a medium bowl whisk together milk, eggs, pumpkin puree and butter.

4. 4

   Pour wet ingredients into dry ingredients. Gently fold until just combined, please don't over mix. Set aside.

5. 5

   Grease baking sheet with cooking spray or butter.

6. 6

   Divide batter evenly among the 12 cups of the muffin mold and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.

7. 7

   Cool down for 5 minutes. Serve warm