Louisiana Corn Muffins

1 cup flour

1 cup yellow cornmeal

2 Tablespoons sugar

2 � teaspoons baking powder

� teaspoon salt

1 cup milk

� cup oil

2 eggs

� teaspoon Tabasco sauce

1 (8 � oz) can whole kernel corn, drained

Grease 12 muffin cups. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. In medium bowl combine milk, oil, eggs and Tabasco.

Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in corn. Spoon batter into muffin cups.

Bake 15 to 20 minutes at 400�F. Cool 5 minutes; remove from pan.

Serve warm.