1. Preheat oven to 425°. Spoon 1/2 teaspoons vegetable oil into each of 24 standard muffin cups. Heat muffins pans in oven 5 minutes.
2. Combine cornmeal mix and sugar in a large bowl; make a well in center of mixture. Stir together buttermilk and remaining ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon batter into hot muffin pans, filling two-thirds full.
3. Bake at 425° for 15 minutes or until golden brown. Remove from oven; tip muffins on their sides in the pan, using a knife. Serve warm.