Preheat oven to 350 degrees and line muffin pan with baking cups.
In a large bowl, stir all the ingredients together until completely combined.
Divide the batter evenly among the 12 baking cups (the cups will be full).
Bake for about 20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
Serve with butter and/or your favorite jam.
Let the melted butter cool a bit before adding it to the other ingredients. You don’t want the heat from the butter to scramble the eggs.
Test the muffins for doneness with a wooden pick inserted in the middle of the muffin. These cornbread muffins are light in color and it’s difficult to tell if they are done without checking the inside of a muffin.