Girls nights can be a fun time to relax and cut loose with friends and neighbors. Our neighborhood is one in which we enjoy each others company and have fun getting together. We talk, laugh, cry, eat, drink and laugh some more.
Several months ago we had one of those nights in our neighborhood. The theme was Coyote Ugly and the hostess is a very talented person when it come to creating decorations. She went all out on the decorations and we were transported into the old west. She made a jail and gave us three taboo words that we were not allowed to say. Drink, hat, and I can't remember the last one, which explains why I did some jail time that night. (Yes I took my glass of wine in with me so it wasn't that bad!)
As usual, the food was remarkable. The girls always bring plenty! There was vegetarian chili, taco salad, green salad with strawberries and glazed nuts, cornbread with honey butter, potato salad, and more!
Since chili was on the menu, I decided to make mini Whole Wheat Cornbread Muffins and honey butter. Now that fall is in the air, chili and cornbread are sounding pretty good so it is time to share this recipe with you. There is no saturated fat since I use canola oil. There is no white flour or sugar. Local honey is used as a sweetener. They are surprisingly light, fluffy and delicious! You can even get away with eating a little bit of the honey butter if you follow Mrs. Mac's Honey Butter recipe made with part olive oil.
Whole Wheat Cornbread Muffins
1 cup whole wheat pastry flour
1 cup cornmeal
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
1/3 cup canola oil
1/4 cup honey
Mix dry ingredients together and make a well in the middle of the ingredients.
In a seperate bowl, beat the egg gently and then add the remaining wet ingredients.
Pour the wet ingredients into the center of the dry ingredients.
Stir until completely mixed together.
Pour into prepared muffin tin.
Bake at 350 for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.