Preheat oven to 350 degrees F. Grease or paper-line 18 to 20 muffin cups.
Combine flour, sugar, corn meal, baking powder and salt in medium bowls. 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 wooden pick inserted in 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 wooden pick inserted in center comes out clean.
FOR HIGH ALTITUDE BAKING:
Corn Muffins - Bake for 20 to 24 minutes.
Corn Bread - No change needed.
Serving size = 1 muffin
Recipe reprinted by permission of Albers®. All rights reserved.