Sweet Cornbread Muffins, Sugar-Free

1½ cups all-purpose flour

²/₃ cups splenda

½ cup Yellow corn meal

1 Tbsp. Baking powder

½ tsp salt

1¼ cups milk

2 large eggs, lightly beaten

¹/₃ cup vegetable oil

3 Tbsp. Butter or margarine, melted

PREHEAT oven to 350˚F. Grease or paper-line 18-20 muffin cups

COMBINE flour, splenda, corn meal, baking powder and salt in medium bowl.  Combine milk, eggs, vegetable oil and butter in small bowl; mix well.  Add to flour mixture; stir just until blended.  Pour into prepared muffin cups filling ²/₃ full.

BAKE for 18-20 minutes or until wooden pick inserted in center comes out clean.