EVERYONE IS AT SCHOOL TODAY! IT IS A FEBRUARY MIRACLE!
We had a sickly January - I don't say! - but now that it's past, I find that I'm not QUITE back in the morning rhythm again. I made muffins this morning and I still feel like I should be hoisted aloft the shoulders of amazed townsfolk and paraded around the town because I MADE MUFFINS IN THE MORNING. Muffins that are all gone now because they were delicious.
Not having to bake gluten-free is the biggest relief - not just because it's lovely to have N able to eat EVERYTHING (although it's mainly because of that) but also because it's terrific to have baking consistently turn out now. I remember many, many batches of cornmeal muffins from last year that were horrible little rice flour lumps, expensive non-successes. And now even in my sleep-addled state, I can count on muffins to be muffins and it's funny what a big deal that is.
After Janet's post the other day, I'm trying to make more of an effort to send homemade things in my kids' lunches, and the muffins - although not a revelation - were very happily received by my kids. I liked them too.
Regular But Still Pretty Spiffy Cornmeal Muffins.
3/4 cup cornmeal
1 1/4 cups flour
4 tsp baking powder
pinch salt
2 Tbsp white sugar
1 cup milk
1 egg, beaten
3 Tbsp melted butter
Preheat oven to 400.
In a large bowl, sift together the flour, cornmeal, baking powder, salt and sugar. Make a well in the center.
In another bowl, combine the rest of the ingredients. Pour into the well and mix JUST until combined.
Pour into greased or papered ("Papered"?) muffin pan. It makes about 10 muffins, weirdly enough. Bake for 15 to 18 minutes.
Ms.Beck - I am a big fan of cornmeal muffins - but please abandon your white sugar bin, and use brown, or better yet, molasses, and also appreciating the relief to not be constricted by dietary matters (i.e. the egg issue) I use two eggs in muffins to send along a bit more protein. Love, Auntie Anne
ReplyDeleteI actually normally DO sub out white for brown sugar! But I don't much like molasses and cornmeal together and N would refuse to eat them altogether. xo
DeleteYay everyone is healthy!
ReplyDeleteBut...muffins for school snack made in the morning before actual school? I shall hoist you on my shoulders and parade you about, my dear. I have never done such a thing! And yet, I'm up before the crack of dawn, you would think I would be inspired. Well, I am now. Whee!
Great post! Glad everyone's well and gluten-full.
If I made them the evening before - like a sane person - there would be nothing left to bring to school the next day. Tragic but true.
DeleteSeriously, baking muffins in the morning before school? Several parades. And possibly a handsome young man to fan you with palm leaves. I made a batch in the afternoon once - ONCE - so there would be warm-from-the-oven treats when the kids got off the bus. And I felt I'd done something spectacular! So you are truly marvelous.
ReplyDeleteReally? I almost always do my baking in the morning before school. I'm buzzing around the kitchen anyhow, right?
DeleteBut I almost never have warm snacks waiting for them after school. one time - once! - I had warm chocolate chip cookies waiting for them and they still talk about it to this DAY.
I used to make muffins in the morning before school! It is quite a feat. And I have never made corn muffins so I am going to try your recipe.
ReplyDeleteOne of my kids is home sick today. Thanks for sending the bugs down here, Beck. Thanks a lot.
YOU ARE SO TOTALLY WELCOME!
DeleteAnd I really love cornbread in general, although I find that it's not quite as common around here. My kids - especially M - adore it.
I love sending muffins for lunch, usually in combo with some cheese, yogurt, or a hard-boiled egg, but as I am not the successful morning baker you are (Huzzah! Hurrah!) I must bake them the night before which is a very iffy proposition indeed. Plus I sometimes fear muffins are a bit too sweet for lunch so then I get myself in a too-much-sugar tizzy and do nothing.
ReplyDeleteBut I should really get back on that train as they actually get eaten.
I can't send hard-boiled eggs OR egg salad sandwiches in which my older 2 kids anymore because then they'd be teased all day. Packing lunches for older kids is hard.
DeleteBut baking for older kids ceases to be hard at all, really. Once there aren't little kids underfoot, it's no thing at all.
So N. no longer has gluten issues? I am out of the loop.
ReplyDelete