Cornbread Muffins with Cheddar and Scallions

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4 ounces (113 gr.) unsalted butter, melted and cooled

¾ cup (180ml) whole milk, at room temperature

2 large eggs at room temperature

1 teaspoon honey

1 ¼ cups (155 gr) whole-wheat flour

1 cup (180gr) fine-grind cornmeal

1 tablespoon baking powder

2 teaspoons Kosher salt

¼ teaspoon black pepper freshly ground

2 cups fresh or frozen and thawed corn kernels

1 cup (55 gr) scallions, sliced, from a small bunch

1 cup 4 oz / 115 gr sharp Cheddar cheese, grated and divided

Handfull of dill as garnish (optional)

Directions at foolproofliving.com

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