Corny Corn Muffins

Corny Corn Muffins 1 cup all-purpose flour 1 cup yellow cornmeal 2 tbsp granulated sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 can (14 oz) cream-style corn 1/2 cup buttermilk 1 x egg 2 tbsp butter, melted 1 can (4.5 oz) diced green chilies Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to over bake. Remove muffins from tin and cool slightly on a wire rack. Best served warm!