Double-Corn Muffins

 

2/3

cup milk

3

tablespoons vegetable oil

1

egg

3/4

cup Gold Medal® all-purpose flour

3/4

cup cornmeal

2

tablespoons sugar

1

teaspoon baking powder

1/2

teaspoon salt

1

can (7 oz) Green Giant® Niblets® whole kernel corn, drained, or 1 cup Green Giant® Niblets® frozen (thawed) whole kernel corn

• 1 Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• 2 In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.