Double Corn Muffins

2/3 c. milk

3 T. safflower oil

1 egg

3/4 c. flour

3/4 c. cornmeal

2 T. sugar

2 t. baking powder

pinch of salt

1 c. sweet corn kernels


Combine the milk, oil and egg in a large bowl.  Add flour, cornmeal, sugar, baking powder and salt to the egg mixture.  Stir just until combined.  Stir in the corn kernels.


Line a 6 cup muffin pan with paper cups or treat with baking spray.  Divide the batter between the cups and bake for 20-22 minutes.  Alternately, you can make 9 smaller muffins and bake for 18-22 minutes.