DOUBLE-CORN MUFFINS

1 1/4 cups flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, slightly beaten
1 cup milk
1/4 cup butter or margarine, melted
1 (8 1/2 or 8 3/4 ounces) can whole- kernel corn, well drained (about 1 cup)
1 tablespoon minced green onion

In bowl stir together flour, cornmeal, baking powder, sugar and salt. Add remaining ingredients; stir just to moisten dry ingredients. Spoon into 12 well-greased 2 1/2-inch muffin cups.

Bake in preheated 400 degree F oven 20 to 25 minutes or until golden brown. Serve hot.

Makes 12 muffins
From: Recipelink.com
Source: Recipe clipping: Woman's Day magazine, May 17, 1983