Poppyseed Corn Muffins with Cheddar

Ingredients:

•	Crisco® Original No-Stick Cooking Spray (optional)
•	2 cups White Lily® Self-Rising Cornmeal Mix
•	2 tablespoons sugar
•	1 large egg, lightly beaten
•	1 1/4 cups milk
•	1 cup shredded Cheddar cheese
•	1/4 cup Crisco® Pure Vegetable Oil
•	1 tablespoon poppy seeds

Instructions:

1.	HEAT oven to 425°F. Spray muffin cups lightly with no-stick cooking spray or use muffin cup liners.
2.	COMBINE cornmeal mix and sugar in large bowl.
3.	WHISK together egg, milk, cheese and oil in small bowl. Add to cornmeal mixture, stirring just until moistened.
4.	FILL muffin cups about 2/3 full using a spoon or scoop. Sprinkle tops with poppy seeds.
5.	BAKE 20 to 25 minutes.

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