• large bowl
• wooden spoon
• medium bowl
• whisk
• non-stick muffin pans

• ½ c white flour
• ½ c whole wheat flour
• ¾ c cornmeal
• 1 T baking powder
• ½ t salt
• 2 eggs
• 1 c milk
• 2 T vegetable oil
• 2 T honey
• 1-2 c cheddar cheese, grated

Combine both flours, cornmeal, baking powder, and salt in the large bowl.

Whisk together eggs, milk, oil, and honey in the medium bowl.

Add the wet ingredients to the dry, and mix until just combined. Stir in cheese.

Fill each muffin tin about halfway and bake for 20-25 minutes, until golden. Serve warm.