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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…

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…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.

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After she asked to go inside a couple of times, I dropped my faux-snow-excitement and we headed inside and to the kitchen.

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Where we both felt a little more comfortable.

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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.)

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There’s that smile. She really is my daughter.

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Mini Cornbread Muffins

PRINT Recipe

  • 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.

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