Whew! I’m not sure about you, but my end of summer was a bit hectic. In the midst of the extreme heat of the last of August, along came Hurricane Irene. Like many of you, we were for-warned of the high winds and extreme amounts of rain. Here in the northeast, after a very wet summer, that combination led to a LOT of downed trees and wires.
What does a normal person do, when a hurricane is predicted? Knowing we were headed for downed lines and trees, I filled the bathtub with water (for flushing the toilet), prepped drinking water, set barrels underneath the eaves to collect rain water ( I had to make sure we had enough toilet flushing water 😉 , gathered flashlights, battery powered radio and batteries, purchased fruit and…baked! Well, I had to bake – I mean, who goes for days without electricity and doesn’t need some kind of homemade goodness?!
I decided on these muffins since I convinced myself they were nutritious and hearty and would stave off hunger pains. The recipe makes 12 muffins.In a bowl, whisk together: 2 cups AP Flour 1 cup Cornmeal 1/2 cup Sugar 1 Tabl. Baking Powder 1 tsp. Salt
In another small bowl, combine: 4 Eggs 1-1/2 cups Milk 1 cup Butter, melted Stir the liquid ingredients into the dry ingredients, until smooth. Place the batter by scoops into muffin tins. Bake in a pre-heated 350 degree oven for 20-25 minutes until tests done and are lightly browned.