Savory Cornbread Muffins with Cheddar

Instructions:

1. Preheat your oven to 400°F (200°C) and generously grease a 12-cup muffin tin with butter or non-stick spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until no clumps remain.
3. In a medium bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until flour streaks disappear; do not overmix.
5. Fold in the shredded cheddar cheese, chopped scallions, and diced green chiles.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes until the edges are deep golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.