LOUISIANA CORN MUFFINS

LOUISIANA CORN MUFFINS

1 cup flour
1 cup yellow cornmeal
2 Tbsp. sugar
2-1/2 tsp. baking powder
½ tsp. salt
1 cup milk
½ cup vegetable oil
2 eggs, lightly beaten
½ tsp. Tabasco sauce
1 can (8-1/2-oz) whole kernel corn, drained,
or 1 cups fresh or thawed frozen corn kernels

Preheat oven to 400^. Grease twelve 1-1/4-inch muffin cups. In a large bowl combine flour, cornmeal, sugar, baking powder and salt. In medium bowl combine milk, oil, eggs and Tabasco sauce. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in corn. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until a cake tester inserted in center comes out clean. Cool 5 minutes on a wire rack. Remove from pans. Serve warm.

Yield: makes 12 servings.