COFFEE SHOP CORN MUFFINS

(Made those the other day to go with my chili and was pleasantly surprised @ how good and moist they tasted, will definitely make them again)

1 1/4 cups cornmeal
1 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (you can use 1 tbsp. vinegar in a cup of milk)
3/4 cup oil

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.
In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 425 degrees F for 12-15 minutes or until muffins test done.
Cool for 10 minutes before removing to wire rack.