Corn Muffins

Corn Muffins

• 1 cup all-purpose flour
• 1 cup yellow stone-ground cornmeal
• 1/4 cup sugar
• 3 1/2  tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup melted butter

Stir dry ingredients together in large bowl.
Combine eggs, buttermilk and melted butter in small bowl, whisk together.
Pour wet ingredients into bowl with dry and stir to combine-do not over mix.
Divide evenly into muffin tin that has been sprayed with non-stick spray.
Bake at 425 degrees for 18 to 20 minutes