Easy Home Made Sweet Corn Muffins

A "must-have" recipe whether you are from the South, a farm in the Midwest or if you enjoy Mexican fare.

1-1/2 cups all-purpose flour
1/2 cup corn meal
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 eggs
1/3 cup vegetable oil
3 tablespoon butter

Preheat oven to 350°. Prepare 18 – 20 muffin cups with paper cups or grease.

In a medium-large bowl, whisk to blend flour, sugar, corn meal, baking powder and salt. Melt the butter and add to a small bowl along with the milk, eggs and oil; whisk to blend. Add the wet mixture to the dry mixture. Stir together just until the ingredients are moistened.

Pour the batter into the prepared muffin cups, filling each about 2/3 full.

Bake for 18 - 20 minutes until lightly golden brown and a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 5 minutes before removing the muffins from the pan.

Yield: 18 - 20 muffins.

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