Cornbread Muffins

• 
  
• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk (preferably whole but low-fat works too)
• 1 stick (1/2 cup) unsalted butter, melted and cooled

1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray.

1. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
2. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not over mix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. 
3. 
4. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
5. Note: Cornbread muffins taste best when served right out of the oven. To reheat leftovers, wrap muffins in aluminum foil and place in a preheated 350-degree oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.
6. These muffins are easy to make and delicious! Eat them right when they are warm to get the best results.

Shrimp - Avocado Tostadas

3 1/2 Tablespoons lime juice (from about 3 limes)

3 Tablespoons vegetable oil, plus more for frying

1 large clove of garlic, chopped

1/2 teaspoon dried oregano

1/4 teaspoon cumin

1/2 teaspoon cayenne peppers

Kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

12 tostada shells

3 avocados

3 scallions thinly sliced

2 Tablespoons chopped fresh cilantro

Add 1 1/2 tablespoons of lime juice, 1 tablespoon vegetable oil, garlic, oregano, cumin, and 1/4 teaspoon cayenne and salt to a bowl and mix.

Toss in shrimp in a large bowl and refrigerate for 15 to 30 minutes

Halve and pit the avocados in a bowl and mash

mix scallions, lime juice, and remaining cayenne pepper, cilantro and salt

cook shrimp on medium-high for about 4 minutes

season with salt and lime juice

spread mashed avocados and the shells, top with shrimp and serve
These tostadas have a nice crunchy, spicy and refreshing taste. 

Gingerbread

1/2 cup butter, softened

1/2 cup sugar

2 1/2 cups flour

1/3 cups applesauce

3/4 cups molasses

3/4 cups hot water

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons cinnamon

1/2 teaspoon salt

Pre heat the oven to 350 and grease an 9" pan.

Cream the sugar and butter

Then, add the applesauce and molasses

In a different bowl add flour, baking soda, salt, cinnamon, and ginger

Blend into the other mixture

Stir in the hot water

Bake one hour or until the knife comes clean

Let cool completely before cutting
These are the best! They are also super moist and delicious.

 Recipe courtesy of http://allrecipes.com/