1 c. yellow cornmeal
1 c. all-purpose flour
1/4 c. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk
1 egg, beaten
2 tbsp. vegetable oil

1. Mix cornmeal, flour, sugar, baking powder, salt and soda in medium bowl. Mix buttermilk, egg and oil; stir into dry ingredients thoroughly.

2. Spoon batter into paper-lined custard cups or doubled paper muffin cups, filling half full. Microwave, 6 at a time, at regular power, until tops of muffins are dry to the touch, 2 1/2 to 3 minutes. Remove muffins from custard cups immediately; cool slightly.