Cozy Corn Muffins: Easy Recipes

After last weeks 70° temperatures here in New England, I would be lying if I told you 22° on a Tuesday morning was a welcoming feeling. It's cold here again, and yesterday was so windy that it felt like I may blow off the pavement on my way into Target! Last week was beautiful, warm and welcome and a bit of a tease! I know it's spring and I know the worst of winter is behind us (and it was the easiest Winter I can remember) but I'm not liking the looks of this weeks temperatures one bit! 

Today I decided my crockpot will be my BFF this week. Like so many of you, we've got a busy schedule, so when we all come together at the end of the day, a nice, warm meal will be welcome! For snacks this week, i'm making some delicious, hearty corn muffins. These are wholesome and yummy. It occurred to me that mini muffins were some of the first snacks my babies enjoy the most. I used to make them weekly, perfect size for little hands. Isn't it fitting that my first baby has her very first theater performance this week? A nice time to revisit a beloved recipe and to remind her, how proud I am, how far she's come and that no matter how busy the schedule gets, she is always  welcome home with a delicious snack made with ❤️.

Corn Muffins (Adapted from Honest Pretzels_
Ingredients

• 3 tablespoons butter
• 1 cup plain yogurt
• 1 large egg
• 1 cup cornmeal
• 1/4 cup brown sugar
• 1 cup unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees. In a large bowl, combine your dry ingredients (cornmeal, flour, sugar, baking soda, baking powder and salt)
2. In a seperate bowl, combine your wet ingredients (butter, yogurt, oil, egg) 
3. Slowly add the wet ingredients to the dry and combine until blended
4. Spray muffin tins with non stick spray 
5. Fill muffin cups
6. Bake at 375 degrees for 18-20 minutes or 12-14 minutes for mini muffins 
7. Enjoy! 

Have a great day my friends - stay warm and cozy! xo
Jess