Coconut Corn Muffins

It's been a long time in coming... but I'm posting a photo! YAY... this is big news for me, you see... because I am the world's worst at remembering to take pictures... and really, my wonderful husband took this one so I can't even take the credit.

These are the Coconut Corn Muffins we ate with our supper last night. Here's the recipe:

• 3 cups of corn meal (buy organic, not from GM corn)
• 2 cups of whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup Sucanat or Rapadura
• 1/2 cup unsweetened shredded coconut

Mix these dry ingredients together; then mix in:

• 2 cups Real Milk
• 4 eggs
• 1/2 cup EVOO (that's Extra Virgin Olive Oil)

Spoon batter into muffin tins sprayed with EVOO cooking spray. Bake for 15 minutes in an oven preheated to 400 degrees. This recipe will make 24 muffins, even though my picture doesn't show them all. You know what my theory is: make some for now AND some for later.

Serve these up with some good ol' crock pot beans and you've got a wholesome, frugal meal. I made black beans seasoned with salt, cayenne and cumin. It wouldn't be totally nourishing to eat this fare every night, but our family has made the commitment to eat one cheap meal per week so that we can use the money we save in other ways.