Sharp Cheddar and Cracked Pepper Muffins

Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper cups.

In a large bowl, whisk together the flour, sugar, baking powder, cracked pepper, and salt. Get that pepper nice and visible - we want those little black specks throughout.

In another bowl, whisk together the milk, oil, and beaten egg until well combined.

Pour the wet ingredients into the dry ingredients and stir just until barely moistened - lumps are your friend here, overmixing makes tough muffins. (Stop stirring the moment you can't see dry flour)

Fold in 3/4 cup of the grated cheddar, keeping that light touch. Divide the batter among the muffin cups.

Sprinkle the remaining cheese over the tops - this gives you those lovely golden, crispy cheese bits on top.

Bake for 15-20 minutes until the tops are golden brown and a toothpick comes out with just a few moist crumbs.

Let them cool in the pan for 5 minutes, then turn out and serve warm. Perfect with a cold Orval or a crisp witbier.