"I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese.""

Ingredient :

• 1cup unbleached flour
• 1cup cornmeal (I like to use coarser polenta)
• 1tablespoon baking powder
• ¹⁄₂teaspoon salt
• ¹⁄₄cup sugar
• 1large egg
• 1cup milk
• 4tablespoons unsalted butter, melted
• 1 ¹⁄₄cups grated sharp cheddar cheese

Directions :

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.