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I’ve been having a cooking dry spell. I don’t know what it is. I haven’t had too much inspiration to cook at home and I’m not sure why! I think part of it might be that my husband is in NYC for work now and I’m too lazy to cook for just me. Today I decided to get up and get back at it. I figured if I give it a go, it might spark something!
A few weeks ago I was at Newark Airport and I was on the search for a good breakfast. I came across a gigantic corn meal muffin and it reminded me of college. I used to eat a giant cornmeal muffin for breakfast often. I love the texture that cornmeal muffins have! Dense but delicious!
I checked my fridge and I realized that I don’t have any butter! So I decided to go ahead and make an olive oil based muffin! I had a ton of lemons in my fridge so that pretty much decided the flavor for me.
This muffin is actually pretty easy to make and now I have breakfast for the week! It’s a quick one bowl recipe that I’m definitely going to make again.
Have you ever gone through a cooking dry spell? How did you pull yourself out of the funk?
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Lemon Olive Oil Cornmeal Muffins
- Total Time: 30 minutes
- Yield: 10 muffins 1x
Ingredients
- 4 eggs
- 1/2 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 3 tbsp milk
- 1/3 cup lemon juice
- 1/3 cup corn meal
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp lemon zest
- powdered sugar (optional)
Instructions
- Pre-heat oven to 350 F. Line a cupcake/muffin pan with 10 muffin liners
- Add eggs, sugar, olive oil, milk and lemon juice to a medium bowl and whisk together until well incorporated. Add cornmeal, all purpose flour, baking powder, salt and lemon zest and mix until the batter is smooth.
- Pour the batter into each muffin liner until it is 3/4 of the way filled. Bake for 20-25 minutes or until a tooth pick comes out clean when inserted in the center. Cool on a wire rack and dust with powdered sugar!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
