Monday, March 23, 2015
Hello,Monday! The weekends seem to go by so quickly now. We no more get our chores done and it's time to get ready for the new week once again. My husband and I were able to make a big dent in our Spring cleaning list so I can't complain to much. The weekends are going to be busy ones from here on out. We have a lot of plans for our garden and working on the yard in general. I need to work on our spare room and gather a huge load for donation. My need to make things as simple as possible is taking over..Simplify and down size is the name of the game these days.
Is anyone else Spring cleaning? I wish we were allowed to have garage sales but sadly it's not possible.
You know what IS possible? baking cornbread muffins whenever you want. Bake these up..you'll be glad you did!
Garlic Cheddar Cornbread Muffins
1 cup All-purpose Flour..or Whole Wheat
1 cup Cornmeal
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Garlic Powder
1/2 tsp. Salt
1 tsp. Dried Herb blend..Italian,Herbs de Provence
1-1/4 cups Shredded Cheddar Cheese,divided
1/4 cup Sugar..or less if you want a less sweet muffin
2 Eggs,lightly beaten
1 cup Buttermilk
1/4 cup Melted Butter or vegetable oil
Preheat oven to 425/220. Grease a 12 cup muffin pan with nonstick spray;set aside.
In a large bowl,whisk together the flour,cornmeal,baking powder,baking soda,garlic powder,salt and dried herbs. Add 1 cup of cheese,tossing to combine.
In a medium bowl,whisk together the sugar,eggs,buttermilk and melted butter. Pour the wet ingredients into the dry and mix just until combined. Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter.
Bake 11-13 minutes or until toothpick inserted comes out clean. Cool for one minute before removing to wire rack.
Yield: 12 Cornbread Muffins
Source: Alida's Kitchen