Mildly Corny Cheddar Pepper Muffins

Preheat oven to 425F.

In a mixing bowl, combine masa, flour, sugar, baking powder and salt. Stir to blend dry ingredients. Add black pepper and cheddar and mix to distribute evenly.

In another bowl, combine milk, buttermilk, sour cream, oil and egg. Mix well.

Add wet ingredients to dry and stir very briefly. There should be no ‘standing’ wet ingredients, but the mixture should still retain a bit of lumpiness from the flour mixture. Do not over-mix!

Pour batter into 12 greased muffin cups. Bake at 425F for 25 to 35 minutes or until tester inserted in center comes out clean.

Let cool slightly in pan for about 10 minutes before serving.

* Masa can usually be found in the international food aisle at your local grocer. If you don’t have it, just substitute a finely ground cornmeal (you can whiz it in a food processor to grind it finer) or regular flour. Neither will produce exactly the same result or flavor, but should still make great muffins.

* Feel free to use another cheese in place of the cheddar. For best results, choose a cheese that melts well and has a distinctive flavor.