We have preschooler food fights.
I guess I am exaggerating... there is no fight.
I loose before it even begins.
I don't like - not at all.
I'll have a peanut butter instead.
No no no - not mine.
Anytime I can get Eva to eat something new...
I might even do a little dance...
in the kitchen so she can't see me.
In my effort to un-box my baking...
I made these little corn muffins.
(sorry little blue box)
They were so yummy.
Moist corn-y and cake-y at the same time.
Crispy edges and soft middle.
You can top them with a little cheese,
diced jalapeños or tomatoes,
a sprinkle of brown sugar.
The best news...
Eva loves these "little yellow cakes."
the sugar topped ones - who would have guessed!
Cornmeal counts as a vegetable right?
Honey Cornbread Muffins
makes six-seven muffins - double for a a dozen
1/2 C cornmeal
1/2 C flour - 1/4 C of each all purpose and wheat
1/2 T baking powder
1/2 t salt
1/2 C milk
2 T oil/butter - I like coconut oil
1/4 C honey
Preheat oven to 400°.
Prepare muffin tins with a little oil or paper cups.
Mix dry ingredients and wet ingredients separately.
Add wet mix to dry and mix until just combined.
Divide into muffin spots.
Bake 15 minutes until edges are browned and top is golden brown.