Albers Sweet Corn Muffins

I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.

• Ready In: 38 mins
• Serves: 18-20
• Yields: 18-20 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2⁄3 cup granulated sugar
• 1⁄2 cup  albers yellow cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄4 cups milk
• 2  large eggs, lightly beaten
• 1⁄3 cup  vegetable oil
• 3  tablespoons butter or 3  tablespoons margarine, melted

Directions

1. Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
2. Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
3. Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
4. Add liquid mixture to flour mixture; stir until just blended.
5. Pour into prepared muffin cups filling 2/3 full.
6. 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 and enjoy!
7. If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
8. For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.