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 Corn Muffins
Serves 18-20

 1 1/2 cups all-purpose flour 
2/3 cup granulated sugar 
1/2 cup yellow or White Corn Meal 
1 Tbs. baking powder 
1/2 teaspoon salt 
1 1/4 cups milk 
2 large eggs, lightly beaten 
1/3 cup vegetable oil 
3 Tbs. 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.

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