Basic Corn Muffins

1 C cornmeal
1 C all-purpose flour
1/3 C white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 C canola oil
1 C milk

Preheat oven to 400*. Grease muffin pan or line with paper muffin liners.

In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg, oil, and milk; stir gently to combine. Spoon batter into prepared muffin cups.

Bake at 400* for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

**From All Recipes**

These were good. I just made them plain to go under white beans. But I can't wait to make them again, adding green chiles, cheddar cheese, and whole corn. Yum!

Pumpkin Muffins

Makes 1 dozen

MUFFIN:
1 1/2 C all-purpose flour
1 tsp baking powder
1 C solid pack pumpkin
1/3 C vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 C sugar
1/2 tsp baking soda
1/2 tsp salt

TOPPING:
1 T sugar
1 tsp cinnamon

Preheat oven to 350*. Grease muffin cups or use cupcake liners.

Combine flour and baking powder. Set aside.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in a large bowl until smooth. Stir in flour mixture until just combined.

Stir together topping ingredients in another bowl.

Divide batter among muffin cups (each should be 3/4 full), then sprinkle tops with sugar-cinnamon mixture. Bake until puffed and golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes.

Cool in pan on cooling rack for five minutes, then remove from pan and cool on rack. Serve warm or room temperature.