These savory, filling muffins combine cornmeal and kashar cheese, a Turkish semi-hard cheese. Baked in small muffin tins, they are a breakfast favorite served warm or at room temperature.
In a bowl, mix the cornmeal, all-purpose flour, and baking powder. In a separate bowl, beat the eggs, milk, and cooking oil, then add them to the dry ingredients.
Add the grated kashar cheese and cooked corn to the batter and stir gently.
Fill the muffin cups two-thirds full.
Bake in an oven preheated to 190°C / 375°F for about 20 minutes, until the tops are golden.
Fill each muffin cup two-thirds full, or the batter may overflow as it bakes. Allergens: Contains wheat (gluten), eggs, and milk and dairy products. The muffins can be stored at room temperature for up to two days or refrigerated for up to one week.
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