I love making corn muffins in the fall. I like them to be a little bit sweeter so they can also serve as a dessert.
Here is my corn muffin recipe:
1 cup of corn meal, 1 cup of flour, 1/2 cup of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, 1/2 cup of oil, 2/3 cup of milk, 2 eggs beaten. Preheat oven to 400 degrees, combine corn meal, flour, sugar and baking powder. Mix oil, egg and milk together before adding to the dry ingredients.
Bake in a greased cupcake tin or use cupcake liners for 20 – 25 minutes.
I used Meri Meri Happy Harvest Cupcake Decorating Kit. It was from last year and I don’t see it on the website this year, but there are still a lot of different cute options. Of course I loved this one since it included owls!
Here is the plate of muffins I made for Back to School Night at Olivia’s school.
I also made pumpkin cookies. These turned out delicious. Maybe because I didn’t really make them – Betty Crocker did! Here is the prepackaged mix I used: Betty Crocker Pumpkin Spice Cookie. Just add water and butter!
I made the cookies the night before and stored them overnight in the fridge. I put them in a tightly sealed tupperware container with a piece of bread. I took them out about an hour before bringing them to back to school night. They were still soft!
Both of these are very easy – hope you try them out! Let me know if you do and what you think. These are both a big hit in my house. We are very close to the 500th comment – so if you want to win a prize – leave a comment below.
Happy Fall Treats!