Double-Corn Muffins

Makes 8 standard-size muffins. Recipe is from Betty Crocker.

2?3 cup milk

3 tbls. vegetable oil

1 egg

¾ cup all-purpose flour

¾ cup cornmeal

2 tbls. sugar

1 tsp. baking powder

½ tsp. salt

1 cup frozen whole kernel corn, thawed, OR 1 (7-oz.) can whole kernel corn, drained

1. Heat oven to 400 F. Grease bottoms only of 8 regular-size muffin cups with shortening or nonstick vegetable coating. Set aside.

2. In medium bowl, beat milk, oil and egg with spoon. Stir in flour, cornmeal, sugar, baking powder and salt just until moistened. Fold in corn.

3. Divide batter evenly among muffin cups, about ¾ full.

4. Bake in preheated oven for 18-20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.