Sweet Corn Muffins

1 1/2 c. flour
2/3 granulated sugar
1/2 c. cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
2 large eggs, lightly beaten
1/3 c. vegetable oil
1 Tbsp. butter or margarine, melted

Preheat oven to 350 degrees. Grease or paper-line 18-20 muffin cups. Combine flour, sugar, corn meal, baking powder, and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm. For corn bread, pour batter into greased 8-inch square baking pan. Bake for 35 minutes or until toothpick comes out clean.