1 Heat oven to 180C/160C fan/gas 4 and line a 12-cup muffin tray with cases.
2 Add 30g each of sweetcorn, polenta and Orkney cheddar Cheese to a food processor bowl. Pulse until a rough crumb and set aside.
3 Place the remaining polenta in a large mixing bowl along with the flour, baking powder and salt, and whisk until combined.
4 Stir in the remaining sweetcorn followed by the grated courgette, milk, eggs and melted butter, then fold in the remaining Orkney Cheddar cheese plus the jalapeños.
5 Divide the batter between the 12 muffin holes and sprinkle over the cheesy crumb you set aside earlier.
6 Bake for 15-20 mins, until the muffins turn golden brown and a skewer comes out clean.