Sweet Corn Muffins
(Makes 18 to 20 servings)

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These sweet and moist muffins are a "must have" with chili or soup.

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup Albers® White or Yellow Corn Meal
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup vegetable oil
• 3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease or paper-line 18 to 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 to 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.