Cornbread Muffins II

1 ¾ cups cornmeal

¾ cup all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

¼ cup white sugar

2 cups buttermilk

2 eggs

¼ cup vegetable oil

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.

In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.

Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.