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CASSIDY WAYANT

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9/2/2018

Corn Muffins and a Rainy Day

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My life has been so crazy lately that I haven't had many moments to myself. But today gave me a much needed gift, the gift of rain. With clouds rolling in left and right, sailing didn't seem like much fun. Instead, I spent the day baking, editing, writing, and cooking. 
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A much needed day of relaxing, gave me inspiration to do one of my favourite pass times, baking. Our oven is very small, which means I can only bake 6 muffins at a time but I I can't complain since they came out so lovely. 
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I found this wonderful recipe on https://www.errenskitchen.com/

In normal fashion, as well as a still broken refrigerator, I had no milk to work with. So I subsituted with a can of coconut milk. This gave them a nice buttery, sweet favor. 
I also made a spicy, vegetarian chilli to go with my mini corn breads. Perfect meal for a rainy day. 

 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings  muffins
 Calories 174 kcal
 Author Erreb @ Erren's Kitchen
Ingredients
  • 2 cup all-purpose flour
  • 2 cup fine cornmeal
  • 6 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 eggs beaten
  • 2 cups milk
  • 1 stick salted butter melted and cooled
  • 4 tablespoons vegetable oil

US Measurements - Metric MeasurementsInstructions
  1. Pre-heat oven to 425 f/ 220c Prepare a muffin pan with 12 muffin liners.
  2. Mix dry ingredients in large bowl and form a well into the middle of the mixture.
  3. Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
  4. Divide batter into the lined muffin pan, filling them 3/4 of the way. This makes a large muffin. (20 - 24 muffins).
  5. Bake for 12-15 minutes, or until light golden brown.
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    Cassidy Wayant

    North Carolina Heritage. Colorado Born. Aloha Spirit.  Cayman Island Living.

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