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
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.