Hannah's Sweet Corn Muffins

Sweet Corn Muffins

1 1/2 cup whole wheat flour

2/3 cup sugar

1/2 cup yellow corn meal

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk (almond or rice milk works)

2 eggs, lightly beaten

3 tablespoons olive oil

Preheat oven to 350. Line muffin cups (15-18). Combine first five dry ingredients in a bowl. Combine liquids in a small bowl and mix well. Add liquids to flour mixture; stir just until blended. Pour into muffin cups until 2/3 full. Bake for 18 - 20 minutes or until wooden toothpick comes out clean.