Cheddar Corn Muffins

1 c. unbleached flour
1 c. yellow cornmeal
1 T. baking powder
1/2 t. salt
1/4 c. sugar
1 large egg
1 c. milk
4 T. unsalted butter, melted
1-1/4 c. grated extra-sharp cheddar cheese, divided

Preheat the oven to 425 degrees. Butter the insides and the top of a regular-size (1/3-cup) muffin pan.

In a large bowl, thoroughly combine the flour, cornmeal, baking powder, salt, and sugar.

In a 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 c. of the cheese.

Immediately spoon the batter into the muffin cups. Evenly sprinkle the remaining 1/4 c. of cheese on top of the muffins.

Bake 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Serve hot or warm.

Makes 12 muffins.

From Quick Vegetarian Pleasures, p. 63.