method

1. Preheat the oven to 375°F (190 °C) and grease a standard muffin tin or line with paper liners.
2. Whisk the buttermilk, vegetable oil, eggs, sugar and lemon juice (or vinegar) to combine.
3. In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda and salt. Add this to the buttermilk mixture and whisk until smooth (batter will be very fluid).
4. Stir in the cheddar cheese and scallions and spoon this into the prepared muffin tin. Bake for 15 to 18 minutes, until the muffins are a light golden brown and they spring back when touched.

These muffins are best served within a day of baking.