Feather Light Corn Muffins

1 cup flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/4 cup 1% milk
8 tablespoons unsalted butter, melted

In medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and the milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter and stir gently just until well incorporated. Repeat with remaining ingredients. Do not over mix. Grease 8 muffin cups. Scoop into muffin cups until half full. 

Bake at 350º until risen and golden brown, about 15 minutes. Let cool at least 15 minutes.

**recipe by Gale Gand