Today is when I do most of my cooking/baking/food prep for my coming work week. Tomorrow kicks off my next night shift. QB wanted some better cornmeal muffins to nosh on while I am at work since the first recipe had a strange texture that really went weird if reheated in the microwave. These came out of the oven awesome, but we haven’t done the microwave test. Even if the mircowave isn’t compaitble, QB can heat them in the toaster oven. And, he likes them with smart balance.

Cornmeal Muffins II (makes ~20-30 mini muffins)

260g Organic Cornmeal
100g Gluten Free All Purpose Baking Mix
1t Baking Powder (aluminum free)
2 Eggs
100g Banana, mashed
150g Coconut Milk
120g Kefir
Stevia

Preheat oven to 350F. Mix all dry ingredients in a mixing bowl, then add all wet ingredients and mix well with a hand mixer (or whatever you use). Divide into the mini muffin pan. I ended up filling them to the top, and they overflowed a bit. I got 20, but you may get more if you don’t over fill. Bake for 25min. Done.