Judi's Double Corn Muffins

• 1 cup flour
• 1 cup fine yellow cornmeal
• 2 tablespoons sugar
• 2 12 teaspoons baking powder
• 12 teaspoon salt
• 14 teaspoon dry mustard
• 18 teaspoon ground black pepper
• 1 cup milk
• 12 cup corn oil or 12 cup vegetable oil
• 2 extra large eggs, lightly beaten
• 1 tablespoon onion, finely chopped
• 8 34 ounces whole kernel corn or 2 cups frozen corn or 2 cups fresh corn kernels
• shredded cheese, if desired

1. Preheat oven to 400 degrees farenheit.
2. Grease or line 12 cup muffin tin.
3. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt, mustard and pepper.
4. In another bowl, stir together milk, oil, eggs and onion until blended.
5. Make a well in the center of the dry ingredients, add milk mixture and stir just to combine.
6. Stir in corn.
7. Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
8. Store in an airtight container.

flour, yellow cornmeal, sugar, baking powder, salt, mustard, ground black pepper, milk, corn oil, eggs, onion, kernel corn, cheese

Taken from www.food.com/recipe/judis-double-corn-muffins-275195 (may not work)