2	Cups	All-purpose flour
1	Cup	Cornmeal
1	Tsp.	Baking powder
1/4	Tsp.	Salt
3/4	Cup	Butter or margarine
1/2	Cup	Sugar or sugar substitute
3	Whole	Eggs or egg beaters
1 1/2	Cups	Buttermilk

Combine flour, cornmeal, baking powder and salt. In another bowl, beat the butter and sugar until creamy. Beat in eggs one at a time, blending well. Add the dry ingredients alternately with the buttermilk. Blend just until mixed (batter should be a little lumpy). Spoon into pam-sprayed or buttered muffin cups to 3/4 full. Bake at 350° for 20 minutes in the center of the oven. Makes 20 to 22 muffins and these will freeze well.