Albers Sweet Corn Muffins

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup albers yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup vegetable oil
• 3 tablespoons butter or 3 tablespoons margarine, melted

1. Preheat oven to 350u0b0F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
2. Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
3. Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
4. Add liquid mixture to flour mixture; stir until just blended.
5. Pour into prepared muffin cups filling 2/3 full.
6. Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
7. If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
8. For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

flour, granulated sugar, albers yellow cornmeal, baking powder, salt, milk, eggs, vegetable oil, butter

Taken from www.food.com/recipe/albers-sweet-corn-muffins-300405 (may not work)