Garlic Corn Muffin with Sun Dried Tomato
I’m having baking blues… not so much for the baking but more for eating the baking goods. Strange but true, with the hot weather I ‘m just not in the mood for heavy sugary baked dessert. Lots of sorbet and gelato are all I need. I hope this post is about gelato but it’s not, it’s about the corn muffin and me cutting my meal portion, because these days I am easily full without eating to much ( go figure…with all the gelato I’ve been having… and there it goes, I’m talking about the gelato again…while I’m trying hard to focus on this writing, the gelato in my freezer keep calling my name 😉 ).
Back to the muffin, this corn muffin is the type of muffin that you can have it for appetizer or like me, I ate it for lunch, with some halloum cheese, sun dried black olives and fresh cherry tomatoes skewers drizzled with extra virgin olive oil and garnished with dried oregano. All in small portions but were very delicious and fulfilling too.
My apology for not including the muffin recipe, because I completely did it by the book, no adjustment what so ever ( I know… I’m kind of lazy too these days).