Cornbread Muffins

I wanted to incorporate lemon and honey into an original cornbread recipe, and I had to add greek yogurt and cheddar cheese because...don't ask questions...just because. I used a light olive oil, but any vegetable oil is good.

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 3 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup cornmeal or 1  cup polenta
•  juice and zest of one lemon
• 1⁄2 cup honey
• 1  cup milk
• 1⁄3 cup  Greek yogurt
• 1⁄4 cup corn or 1⁄4 cup  sunflower oil
• 2  eggs, lightly whisked
• 1  cup  grated cheddar cheese

Directions

1. Preheat oven to 200 degrees centigrade or 375 degrees fahrenheit. Line a muffin tin with liners.
2. Combine all ingredients - EXCEPT CHEDDAR - into a large bowl and whisk to combine well - DO NOT OVERMIX. Add cheddar and blend just until incorporated.
3. Distribute batter evenly. It will come to the top of each liner, but that's OK because they don't rise that much.
4. Bake for 18-20 minutes, or until toothpick comes out clean.