1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp. baking powder
1/2 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 degrees. Grease or Paper-line muffin pans.
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 about 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 rack to cool slightly. Serve warm.
** My girls Love muffins for breakfast, but they are picky about what kind. They like just plain muffins. I used to buy the jiffy mixes, but now I make them with this recipe or with Cream of Wheat. They are more moist than the jiffy mixes. I Like to make mini-muffins too. They are easier for the kids to eat.
*This recipe came off the corn meal box.