Corn and Cheddar Muffins

Ingredients

• 6 3/4 ounces all purpose flour
• 2 tablespoons sugar
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup fresh corn kernels
• 3 ounces cheddar cheese, shredded or diced
• 3/4 cup milk
• 1 large egg
• 1/2 cup vegetable oil

Directions

1. Heat the oven to 400 degrees, then coat 12 muffin tins with baking spray.
2. In a medium bowl, whisk together the flour, sugar, corn meal, baking powder, and salt until evenly mixed. Fold in the corn and cheese so they are scattered through the dry ingredients.
3. In another bowl, mix the milk, egg, and oil. Use a fork to loosen the egg and blend everything together.
4. Pour the wet mixture into the dry ingredients, and stir only until the batter comes together.
5. Divide the batter among the prepared muffin tins. Bake at 400 degrees until the tops are well browned, about 25 minutes. Transfer the muffins to a rack and let them cool.