Cheddar, Corn and Scallion Muffins

Ingredients

• Dry ingredients

  150 g all-purpose flour

• 120 g fine yellow cornmeal

  not coarse polenta or cornstarch

• 2 tsp baking powder

• ½ tsp fine salt

• ¼ tsp black pepper

• Wet ingredients and mix-ins

  2 large eggs

  at room temperature

• 180 ml milk

• 60 ml neutral cooking oil

• 120 g corn kernels

  canned, drained and patted dry

• 100 g sharp cheddar

  coarsely grated; preferably freshly grated

• 2 scallions

  thinly sliced

Directions

1. Prepare the tin and dry mixture

   Heat the oven to 190°C / 375°F conventional, or 170°C fan. Line all twelve holes of a standard muffin tin with paper liners. Whisk the flour, cornmeal, baking powder, salt and pepper together in a large bowl so the raising agent is evenly distributed.

2. Whisk the wet mixture

   In a second bowl, whisk the eggs, milk and oil until combined. Make sure the corn is well drained and patted dry. Add the corn, grated cheddar and sliced scallions to the dry mixture and stir briefly to distribute them.

3. Fold and portion

   Pour the wet mixture into the dry mixture. Fold gently with a spatula until no dry flour remains; stop while the batter is still lumpy. Divide evenly between the twelve liners, filling each about two-thirds to three-quarters full. Bake promptly rather than leaving the mixed batter to stand.

4. Bake and cool

   Bake on the middle shelf for 18–22 minutes, until the tops are golden and a skewer inserted into the center comes out without wet batter; melted cheese on the skewer is fine. Let the muffins stand in the tin for 5 minutes, then transfer to a rack for another 5 minutes before serving. If needed, bake a few minutes longer and check again.