Corn, Cheddar, and Sun-Dried Tomato Muffins

This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside either the Chiapas Tortilla Soup or Cuban Black Bean Soup.
1/2 cups cake flour (not self-rising)
1 cup yellow cornmeal
1/2 Tbs baking powder
1 1/2 Tbs sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 oz (1 1/2 cups) grated sharp white cheddar cheese
3/4 cup chopped rehydrated sun-dried tomatoes
1/2 cup thinly sliced scallions
1 1/2 cups warmed whole milk
6 oz (1 1/2 sticks) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
method:
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.