Well, so yesterday was World Vegetarian Day. Rose-Anne wrote a very lovely post about vegetarianism (with a yummy-sounding recipe included, of course) over at her blog. I not only missed it, I didn't even cook anything! This week has been getting a little out of hand; on top of having a lot to do, I haven't been sleeping well at all and it's been impacting my desire to do much. I didn't even make it to the farmer's market this week, and my time there is rapidly running out for the season. Ah well.
But, in honor of vegetarian eating, I think I'd better post a recipe. An easy one, but I love cornbread muffins and it's fall and... What the hell. Not everything has to include thirty steps. From my trusty and much-post-it-note-ed Moosewood cookbook.
1 cup whole wheat pastry flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup yellow cornbread
1/4 cup melted butter or vegetable oil
1/2 cup drained crushed pineapple
1 cup pineapple juice and/or milk
Preheat the oven to 425. Butter or put papers in a 12-cup muffin tin. In a medium bowl, mix the dried ingredients throughly. In a smaller bowl lightly beat the eggs, then stir in the oil or butter, pineapple, and juice or milk and then add to the dried ingredients all at once. Stir until everything is just barely mixed, and then spoon the batter into the muffin tin. Put about half a teaspoon of raspberry jam on top of each muffin (this will sink about halfway down, so you end up with, essentially, a jelly muffin). Bake 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
This isn't ideal because pineapple isn't generally locally produced, but it's good for winter when produce is scarce anyway. And so delicious! The pineapple is a little understated (I'm going to try adding slightly more next time) but still present, the muffins aren't too sweet, and cornbread just always makes me feel warm and fuzzy inside. Now I may have to actually make these today.