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.
Of all the produce + cream cheese pairings, carrots and cream cheese are probably the most ubiquitous, thanks to the deliciousness of carrot cake. My personal favorite, though, is probably pumpkin and cream cheese because of my obsession with the former and its exponential tastiness when paired with the latter.
These muffins are the perfect combination of both. The muffin itself is so moist that it’s plenty tasty on its own, but the layer of cream cheese adds a nice creamy tanginess to the whole package. They remind me of those cream-filled Hostess snack cakes but way more delicious.
Homemade caramels. It doesn’t get more legit than this. They aren’t difficult to make by any means – there’s no crazy technique here or anything -but they are time-consuming and require a lot of babysitting. Don’t even think about leaving these on the stove and going to watch the Food Network, as I may or may not have done…
They’re absolutely worth slaving away over a hot stove for though. As they set, they take on a beautifully reflective sheen and a lovely rich, deep brown color. They truly melt in your mouth and with the addition of pumpkin spice, they taste like fall feels.
There is nothing I can say about these except that they are outrageously delicious and you must make them immediately and I want to eat them for the rest of my life.