Feather Light Corn Muffins

1 c. all-purpose flour
1/2 c. yellow cornmeal
1/4 c. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/4 c. milk
1/2 c. unsalted butter, melted

Preheat oven to 350 F.  Grease and flour 8 muffin cups or line with paper liners.

In a medium bowl, sift the dry ingredients together.

In a large bowl, whisk the eggs and milk together.  Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter; stir gently just until incorporated.  Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix.  There may be a little flour not mixed in at the end.

Use an ice-cream scoop or large spoon to fill the muffin cups 1/2 full.

Bake until risen, light golden brown, and firm to the touch, about 15 minutes.  Let cool at least 15 minutes in the pan.

From the kitchen of Grandma Louise Munoa