Corn and Gruyère Muffins

These savory muffins are a great accompaniment to steaming pots of soups and stews, and they go particularly well with chili. If you don’t have whole-grain pastry flour, substitute all-purpose flour, though the muffins won’t be quite as tender. These muffins are best eaten warm from the oven. This doesn’t mean that you have to make them in the hectic rush before dinnertime, however—the batter can be made ahead and refrigerated, and the muffins can be baked when you’re ready.