Sweet Corn Muffins

Let's just cut to the quick:
1) these are basically cupcakes masquerading as muffins and
2)they blow cornbread out of the water (in my humble opinion).

1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup Albers® White or Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 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 to 20 muffin cups.
COMBINE flour, sugar, 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 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.