Dilly Corn Muffins

1 cup flour
1 cup fresh, frozen or canned corn, drained
1 cup corn meal
1/3 cup snipped dillweed*
4 teaspoons baking powder
2 eggs
1/2 cup sugar
2/3 cup milk
1 teaspoon salt
1/3 cup oil
     
* Tip:  Pick just the leaves - not the stems- of dillweed long before seed heads form.
 In a large mixing bowl stir together flour, corn meal, baking powder, sugar, salt, corn and dillweed.  Make a well in the center.  Combine eggs, milk and oil.  Add to dry ingredients.  Stir till just moistened; batter should be lumpy.  Grease muffin cups; fill 2/3 full.  Bake in a 400 degree oven for about 15 minutes.  Serve warm.  Makes 24 muffins.  

Enjoy!