Corn Muffins and a Rainy Day

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. 

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.