These muffins are more salty than sweet and make a great alternative to bread. The addition of corn adds a great texture in every bite and the old cheddar adds a nice sharpness.
2/3 cup 2% milk
3 tablespoons vegetable oil
3/4 cup flour
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
3/4 cup whole kernel corn (canned)
1 cup grated cheddar cheese
Preheat oven to 400°F and line a muffin tin with paper baking cups. In a measuring cup mix together the milk, egg and oil. In a large bowl mix together the flour, cornmeal, sugar and baking powder. Add the milk mixture into the dry ingredients and stir a few times. Add the corn and 3/4 of the cheese. Mix until just combined.
Fill the muffin cups about 3/4 full and top with the remaining cheese. Bake for 20 minutes or until golden brown. Serve warm or cool.
Makes 12 muffins.