Polenta muffins with corn and cheddar

Makes 6 muffins.

dry ingredients:
½ cup polenta (yellow cornmeal)
½ cup flour
⅓ cup raw sugar
1 teaspoon baking powder
½ teaspoon sea salt flakes

wet ingredients:
½ cup milk
2 tablespoons unsalted butter, melted
1 egg
2 tablespoons canola oil
1 tablespoon honey

fold-ins:
½ cheddar cheese, coarsely grated
½ cup corn kernels

Set your oven to 190°C (375°F) and line 6 muffin pans with liners (or cupcake cases).

Measure the dry ingredients into a bowl and fork together to combine.

Measure the wet ingredients into a small jug and whisk together.

Pour the wet ingredients into the dry ingredients and mix, very lightly, with a wooden spoon.

Fold in the cheese and corn. Don’t overbeat.

Divide the mixture between the muffin pans and bake for 20–25 minutes, until a toothpick inserted into the centre comes out clean.