These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
A simple and yummy way to satisfy your chocolate thirst! Kinda like a brownie but lighter and not as rich. It's great for breakfast or anytime you feel like :) To lower the fat content, opt for light margarine instead of butter!
As a very busy mom of six, this is a great recipe for a quick hot muffin for the kids in the morning. It keeps for a good week or so in the fridge, and it is a "Use as you need it" recipe. This is a great alternative and quick on hectic mornings before school. These muffins also freeze well after baking.
This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.