1 1/2 c. flour
1/2 c. cornmeal
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1/2 c. shredded sharp cheddar cheese
1 beaten egg
1 c. milk
1/2 c. cream style cottage cheese
1/4 c. oil

Thoroughly stir together the flour, cornmeal, sugar, baking powder and salt. Stir in shredded cheese. Combine egg, milk, cottage cheese and cooking oil. Add all at once to dry ingredients, stirring just until moistened. Fill well-greased muffin pans 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes 12 muffins.

For a change, substitute Swiss or a more mild cheddar for the sharp cheddar cheese specified in the recipe.