Cornbread Muffins (GF, DF)
1/2 c tapioca flour
1/2 c rice flour
1 c cornmeal
1/2 tsp salt
2 Tbsp sugar
1 tsp cinnamon
4 tsp baking powder
1 c coconut milk
1 egg, beaten
1/4 c coconut oil, melted
Mix dry ingredients, then whisk in remaining ingredients. Bake at 425 F for 15-20 minutes, depending on muffin pan size.
Dinner tonight was chili, cornbread muffins, and garden salad. B was at a rare late meeting, so it was the kiddos and me eating at our now-usual hour of 7pm.
We’ve been passing a VIP chair cover from person to person each night; after we each share something interesting about our day and the dinner conversation winds down, we mention something we appreciate about the VIP and then they get to be the Quiz Master and give out trivia questions.
This new tradition is a big hit, but I was a terrible VIP tonight (if you’re the VIP, you can’t really scold the kids for this and that and then feel like prompting them to tell things they appreciate about you) so we didn’t have quiz questions. We had our muffins that S made, and our salad that saved us from our too-spicy chili.
And for dessert we had a grand sunset.
Here’s what happens when you let a little time pass: blue sky again, even after the sun’s gone down.