Hurricane comfort baking continues…I wanted a savory muffin this time, and these Southern-Style Cornbread Muffins immediately caught my eye because of how few ingredients they require. To top it off, they don’t have butter or oil! I may be stress eating through this storm, but at least I’m eating healthy.
These are a bit on the plain side, which just means they’re the perfect accompaniment to a chunky bowl of soup or chili.
So Frankenstorm is upon us, and much like with last year’s Irene, I’ve seen reactions ranging from STOCK UP AND BUY ALL THE WATER! to COOL YOUR JETS, NOTHING’S GOING TO HAPPEN. I’m leaning towards the latter, but I’ve also seen enough disaster movies to be cautious when it comes to Mother Nature. Mostly, I’m just hoping the office closes. Powers that be, MAKE IT HAPPEN.
My preparedness plan includes chocolate, carbs, and this enormous batch of chili. Yeah, it’s still 60 outside, but there’s nothing better than comfort food when it’s gross outside.
And then for those times you want to be good for breakfast, it doesn’t get much better than these. These really are healthy – no gluten, no eggs, low fat, and low sugar.
Eat a handful of these for breakfast and then treat yourself to a cupcake for dinner. You gotta have balance.
It might be redundant to call these carrot cake muffins – when it comes down to it, the only thing that separates a cake from its muffin brother is a layer of frosting. Whatever you want to call them, these muffins are really delicious. In fact, they might become my new go-to carrot cake recipe.
You could try and pretend that the two cups of carrots in the batter makes these healthy, but one bite of these and you’ll know that’s not the case. Decadent is right – these are deliciously rich and hearty and will be sure to add a little something extra to your morning.