Easy Peasy Corn Bread Muffins

On the road again, on the road again! That song has been playing in my head for far too long. Today was the second day of our annual Christmas road trip up to Utah. Oh boy do I love road tripping. The chorus of whining coming from the back seat, the blaring background noise of whatever obnoxious kid's movie that is playing on the IPad, the occasional police siren that makes your heart stop and your eyes jump to the speedometer...yes, road tripping is a blast. Can you sense my sarcasm?

To add to the already tense environment of being stuck in a car for 13 hours with two young children, we got a not so cheery call from Braelyn's pediatrician. You see, she has been having a continuous ongoing stomachache for the past 5 weeks. We finally got some blood work done. Well, the results are in and are life changing. The doctor's diagnosis? Celiac.

A deer in headlights. That's how I felt. My poor sweet girl has been suffering with stomachaches, all the while I'm stuffing her with quesadillas, PB&J's, cupcakes, cookies...you name it...just making everything worse. I felt so awful and confused at the same time. How am I going to alter my cooking to meet her needs? It's not fair for her to miss out, so our entire family's diet will need to change. All these thoughts going through my head. Why can't life just be easy?

Well sometimes it can! And that's what this post is for. Today is dedicated to some things just being EASY. These light and delicate cornbread muffins are so easy. I love the added texture that the canned corn adds. Feel free to leave that out if you want to go even easier. It's your call. Or add jalapenos and cheddar jack cheese for an extra kick. Do whatever you want, just as long as it's EASY.

 

 

 

Easy Peasy Cornbread Muffins

 

Ingredients:

1 cup all purpose flour

1/4 cup plus 1 tablespoon sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup cornmeal

2 eggs

1 cup milk (2% or higher fat)

1/4 cup plus 1 tablespoon cooking oil

1/2 cup canned sweet corn

 

 Directions:

1. Preheat oven to 400 degrees. Line muffin tins with paper liners. In a large mixing bowl beat eggs with a whisk. Add milk and oil and blend until combined.

2. In a separate bowl whisk together flour, sugar, baking powder, salt and cornmeal.

3. Add dry ingredient mixture to wet ingredient mixture. Add in canned corn. Lightly mix together with spatula or wooden spoon until just combined. Do not over mix.

4. Fill muffin liners 2/3 way full. Bake at 400 degrees for 14-16 minutes or until tops bounce back with touch of a finger. Cool on wire cooling racks.

 

*Makes 12 muffins

 

These cornbread muffins are so delicious served warm with a touch of butter and honey. Talk about comfort...comfort and easy, that's what I need right now.

 

These muffins pair wonderfully with my Pork Chile Verde.