Sweet Corn Muffins

 ½ c. all-purpose flour

2/3 c. granulated sugar

½ cup yellow corn meal

1 Tbsp. baking powder

½ tsp. salt

1 ¼ tsp. salt

2 large eggs, lightly beaten

1/3 c. vegetable oil

3 Tbsp. butter or margarine, melted

Preheat oven to 350.  Grease or paper-line 18-20 muffin cups.  Combine flour, sugar, corn meal, baking powder and salt in medium bowl.  Combine milk, eggs, vegetable oil and butter in small bowl; mix well.  Add to flour mixture, stir just until blended.  Pour into prepared muffin cups filling 2/3 full.

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.