It snowed yesterday and I did everything I could think of to get Adrienne excited about it. We talked about it when she woke up, we bundled up in cute warm clothes, I made a snowball, shook it off the trees and watched it fall, pointed out the snowflakes in the air, made footprints…
…and all she wanted to do was cling to me for dear life.
Eventually she got down and walked on the (snow-free) sidewalk with her thumb stuck resolutely in her mouth, and her other hand on top of her head…which is her someone-please-help-me-I-do-not-like-this-situation pose that is usually reserved for bedtime and for meeting new people.
After she asked to go inside a couple of times, I dropped my faux-snow-excitement and we headed inside and to the kitchen.
Where we both felt a little more comfortable.
These little mini-muffins only take 15 minutes from start to finish. They’re only slightly sweet and very hearty. A perfect winter food. (They also go perfectly with chili.)
There’s that smile. She really is my daughter.
Mini Cornbread Muffins
- 3/4 C yellow corn meal
- 1/2 C whole wheat flour
- 1/2 C all purpose flour
- 3/4 t baking powder
- 1/4 t baking soda
- 2 T sugar
- 1/4 t salt
- 3/4 C milk
- 1 egg
- 2 T oil
Preheat oven to 400 degrees. Line 20 mini-muffin tins with paper cups, or spray with non-stick.
Whisk together the dry ingredients. Then add the milk, egg, and oil and mix until just combined.
Drop by tablespoon full into the muffin times.
Bake 10-12 minutes or until starting to brown.