Classic Cornbread Muffins

I discovered this recipe in my More-with-less cookbook a few years ago and found out that it can easily also be gluten-free! We tried gluten-free for a while and this was a major go-to. Now, we still use it because it's just so darn tasty.

You'll need:
1 cup white flour (or any gluten-free flour)
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons white sugar
1/2 teaspoon xanthan gum (this is for gluten-free recipe only)
1/4 cup vegetable oil
2 eggs, beaten
1 cup milk

PREP: Pre-heat oven to 400 degrees F (200 degrees C). Grease a 12-muffin tin (or 2 6-muffin tins) and set aside.

DRY: Combine the flour, cornmeal, baking powder, salt, sugar, and xanthan gum (if necessary) in a medium mixing bowl. Create a well and set aside.

WET: In a small mixing bowl, combine he oil, eggs, and milk. Stir well.

COMBINE: Pour the wet ingredients in the dry ingredient well, and stir to combine. Pour evenly into the greased muffin tin(s). Bake for 20-25 minutes (gluten-free version usually only needs 20 minutes) or until lightly golden brown on top.

YIELD: 12 muffins

These are tasty with butter, honey, peanut butter, or just by themselves.

Enjoy!

Sweet Basil Tomato Quiche

Today starts a 4-day weekend for me.  So excited. I'm not exactly sure what I'm going to do, and I'm trying not to get too over-eager with my to-do list. But, I hope to post something my sewing machine and I have been up to, lately.

Meanwhile, we still gotta eat, right?  So, here's what we're having for dinner tonight.  It's one of my favorite recipes from More-with-less, a gift from my wonderful mother-in-law!  And, as usual, it's modified, Euro-style!

I call it "Sweet Basil Tomato Quiche."  And, I make it crust-less.  It's so flavorful, you won't even miss it.

You'll need:
2 medium tomatoes, diced
1 large yellow onion, diced
1/2 teaspoon basil
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup (55 g) yellow cheese, shredded
1/2 cup (55 g) goat cheese, crumbled
2 eggs, beaten
2 Tablespoons flour
3/4 cup (175 ml) milk
1/4 cup (60 ml) plain yogurt

PREP: Pre-heat oven to 375 F (190 C).  Dice your tomatoes and onion, and toss them into your pie plate (or round casserole dish). Shred your yellow cheese, crumble your goat cheese, and beat your eggs (in a medium bowl).

SPRINKLE: Sprinkle the basil, sugar, salt, and cheeses over the tomatoes and onions. Toss with a fork to mix together.

DAIRY: In the medium bowl with the beaten eggs, add the flour, milk, and yogurt.  Whisk together and pour over tomato mixture.  Shake the dish a little bit to spread the egg mixture out.

BAKE: Bake for 40-45 minutes or until egg is set. Let cool for 10 minutes and serve!

YIELD: 4 servings

This is another really healthy, filling meal.  It's approximately 227 calories per serving and vegetarian.

This would go swimmingly with garlic bread and a garden salad.

Dig in!