Herb and Cheese Corn Muffins
- 150 grams Whole wheat flour
- 150 grams Cornmeal
- ½ teaspoon salt
- ½ teaspoon Baking powder
- ½ teaspoon smoked ground paprika
- 1 teaspoon herbes de Provence
- 125 grams Irish Farmhouse cheese (or Gruyere)
- 300 milliliters Buttermilk
- 60 grams softened butter
- 1 egg
Preheat the oven to 180°C (approximately 350°F). Combine the flour, cornmeal, salt, baking powder, smoked paprika and herbs de Provence in a large bowl. Grate the cheese and add to the bowl. Whisk the buttermilk, softened butter and egg together in a separate bowl. Stir the wet ingredients into the dry ingredients and mix until smooth.
Line the muffin tin with the paper baking cups and spoon the batter into the cups. Bake for 20 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely. Garnish with grated cheese and fresh herbs, if desired.