Corn Muffins

I've been on a corn muffin bender baking these muffins every morning to warm the kitchen. They are fast, wholesome and delicious and a great lunch box food. I have a love of baking in cast iron pans but any muffin tins will do.

Instructions:
Preheat oven to 350 or 400 degrees. Mix up all ingredients into a batter in a big bowl and pour into greased muffin tins. Fill the muffin cups half way to allow room for expansion.

2 eggs
1 cup milk
1/4 cup corn oil
1 cup yellow corn meal
1 teaspoons salt
2 tablespoons sugar
1 cups whole wheat flour
1 tablespoons baking powder

Bake muffins for 15 to 20 minutes at 350 or 400 degrees.