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Basil Tomato Corn Muffins

1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup butter -- melted
2 cups corn
1/2 cup oil-packed sun-dried tomatoes -- drained chopped 2 tablespoons finely chopped fresh basil

Heat oven to 400F. Grease 12 muffin cups. In large bowl, combine cornmeal, flour, sugar, baking powder and salt; mix well.

In small bowl, combine milk and eggs; beat well. Add milk mixture and butter to flour mixture; stir just until moistened. Fold in corn, tomatoes and basil. Spoon batter evenly into muffin cups.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm.

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