Instructions:

Coffee Shop Corn Muffins

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

Combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 degrees F for 12 to 15 minutes or until muffins test done.

Cool in pan for 10 minutes before removing to a wire rack.

Yields 1 dozen.