Cornbread and Cheddar muffin

Ingredients

• 70 g Cornmeal
• 75 g Cheddar cheese, grated
• 100 ml Whole milk
• 30 ml Olive oil
• 70 g Whole wheat flour
• 1/2 pcs Egg
• 1/2 tbsp Baking powder
• 1/2 pinch Nutmeg, ground
• 1/2 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, cornmeal, baking powder, nutmeg and cheese.
4. In a separate mixing bowl, whisk together milk, egg and oil until combined.
5. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
6. When well-combined, spoon the batter to muffin tin, to 2/3 full.
7. Bake for 20 minutes or until firm to the touch.
8. Serve when cooled to room temperature.