Friday, September 22, 2006
Something to go with the Spanish Rice and Ground Beef
Cornmeal Cheddar Muffins
Old-Fashioned Muffin Recipes Copyright 1993
1 cup flour
1 cup cornmeal
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
½ cup shredded Cheddar cheese I used Cabot 50% Light Cheddar
2 eggs, beaten
1 cup milk I used Super Skim
¼ cup vegetable oil
In a mixing bowl sift together first five ingredients. Stir in shredded cheddar. In separate bowl combine liquid ingredients. Make a well or large indention in center of dry ingredients. Add liquid mixture and stir until barely moistened. Do not overmix. Fill greased muffins cups 2/3 full. Bake at 425 degrees F 15-20 minutes. Mine seemed to cook up superfast - in under 15 minutes.
I chose this recipe because I had all of the ingredients on hand. These were just okay. I wanted something to go along with the Spanish Rice and Ground Beef. Although this recipe wasn't spectacular, I will make cornbread or corn muffins as a side with something like this again. It's something I just never think of but I think it will be on my radar from now on.
I did my grocery shopping last night and I got everything I should need for next week, except rolls for my husband's sandwiches. I like to get those on Saturday or Sunday so they're possibly fresher. But you know what will happen if I walk in the store for just rolls? I'll come out with at least $30 worth of groceries. I'd better send him for his own rolls because I don't want to spend any more money on food this week. Usually I end up running to the store a couple of more times over the weekend to pick up things I couldn't get at the first store or things I forgot to buy at the first store.
Blast From The Past: Classic Yellow Cake which I may be making again this weekend (but not as pumpkins). I'm not sure yet. It's tough to know when to stop searching for a new yellow cake recipe.
Question of the Day: How often do you visit the grocery store?