You can’t tell it from the muffins, but insanity prevails in our household. It happens every year.
Daughter #3 has six concerts over the next two weeks (with associated extra rehearsals), plus regular lessons and a full honors schedule at school. #2 is doing two sports, ballet and four AP courses, which means two practices a night, meets, banquets and cramming for exams in any free moment.
#1 is away at college—gee, I love college.
So I wrote a little poem, to the tune of Gershwin’s Summertime… (No real poets lost their jobs in the making of this; that will be obvious.)
Summertime, err… School Year’s EndingSchool year’s ending And the livin’ is crazy Events are nightly Exam pressure is high You know your daddy drives great And your mamma cooks healthy So relax stressed-out teenager Time will fly
But, alas, dinner is again a casualty.
I really, truly, believe in the concept of the family dinner, yet again I must concede. To help maintain our health standards while eating alone, we are relying on a basket of individually frozen homemade soups nestled in the freezer. Since chili is a top selection, I thought… why not have fresh cornmeal muffins to accompany?
Makes 12-18 muffins
- 1 1/4 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 c butter, melted
- 1/4 cup honey
- 1 – 1 1/2 cup cranberries, chopped (optional)
1. Preheat oven to 400 degrees F.
2. Mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Combine the wet and dry ingredients and stir until just mixed. Mix in the cranberries if using.
3. Spoon into muffin cups and bake for about 15 minutes, until golden.
Enjoy. Between sprints.