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1 3/4 cups flour1/3 cup cornmeal1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon pepper1 1/4 cups (5 ounces) Wisconsin sharp cheddar cheese, shredded, divided1 cup milk1 egg3 tablespoons grainy mustard (optional)6 tablespoons butter, melted1 tablespoon mixed herbs, chopped fresh, or 1 teaspoon dried
Heat oven to 350°F. In large bowl mix flour, cornmeal, baking powder, salt and pepper. Add 1 cup of sharp cheddar; toss. In small bowl whisk milk, egg and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2 3/4-inch muffin tin cups. Sprinkle tops with remaining cheese. Bake for 20-25 minutes, until springy to the touch and pick inserted into centers of muffins comes out clean.
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