Cheddar Cheese Corn Muffins

Serves about 12

1-1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
pinch of cayenne pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1-1/4 cup shredded sharp cheddar cheese
1/4 cup melted butter
1 large egg
1 cup milk

Preheat oven to 425? F. Grease 12 regular-sized muffin cups or line with paper muffin cups.

In a large mixing bowl, combine flour, cornmeal, baking powder, salt and the herbs. Stir in cheese.

In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until all is moistened. Do not overmix. Batter will be a little lumpy.

Divide into 12 muffin cups. Bake for 15 - 20 minutes, until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.