I whipped up a batch of cornbread muffins this weekend. I don't bake a lot but I was inspired after a trip to Take A Cake.

Why cornbread? Well I had all of the ingredients I needed on hand and they seem slightly healthier than vanilla cupcakes.

They turned out great and best of all were easy to make.

Here's what I did, I took <a href="http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html" target="_blank">this recipe from the Food Network</a> and made it my own.
<ul>
	<li>1 cup of cornmeal</li>
	<li>1/2 cup of white flour and 1/2 cup of chickpea flour (but all white would be great too)</li>
	<li>1/2 cup of brown sugar (but white would be fine)</li>
	<li>1 tsp of baking powder</li>
	<li>1 tsp of salt</li>
	<li>1 cup of yogurt</li>
	<li>2 eggs</li>
	<li>1/4 cup of olive oil (although vegetable oil/sunflower seed oil would give it a milder flavor)</li>
</ul>
Basically you need to make sure that you're putting the muffins into a hot oven so you've got to preheat the oven to 400 degrees F. I did 220 C

When it comes to making the muffins you combine the dry ingredients (cornmeal, flour, baking powder, sugar, and salt) with the wet ingredients (yogurt, eggs, and oil). The most important part is to stir until just mixed. You really don't want to over stir.

The rest is easy--divide the cornbread mixture into the greased muffin tin. Bake for 15 minutes, until golden.