Basil-Tomato Corn Muffins
1 cup cornmeal
1 cup flour
2 Tbs. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup milk
2 eggs
1/4 cup melted butter
2 cups corn
1/2 cup chopped oil-packed sun-dried tomatoes, drained
2 Tbs. finely chopped fresh basil

Heat oven to 400. Grease 12 muffin cups. Combine cornmeal, flour,
sugar, baking powder and salt. Beat together milk and eggs; add to
flour mixture along with butter. Stir just until moistened. Fold in
corn, tomatoes and basil. Spoon into prepared pan. Bake 20-25 minutes
(toothpick test).