25 and single... what is the big deal?: Cornbread Muffins

I decided to make cornbread muffins to go along with my chili (that recipe is coming soon!) for the upcoming work parties I'm attending. I also wanted to a batch for my little brother for the freezer meals I make him. Here we go!

Here's what you need: Milk, sugar, flour, salt, baking powder, Greek yogurt (I used this instead of using so much butter!), corn meal, butter and eggs.

In a bowl dump 4 cups flour, 2 cups cornmeal, 1 cup sugar, 3 tablespoons baking powder, and 1 teaspoon salt.

Stir to combine.

Make a well in the dry ingredients.

In a separate bowl crack 4 eggs.

Using your electric mixer with whisk attachment mix the eggs until light and slightly fluffy.

Add 1 cup milk and 1 cup Greek yogurt. Mix until smooth.

Remember that well you made? Pour about half of the wet mix into the dry mix and barely combine with a fork. You are just introducing the ingredients to each other.

Barely mixed. The main reason I did this was because I didn't flour flying around my kitchen once I used my mixer.

Add the rest of the wet ingredients.

Using the electric mixer combine everything.

At this point it's almost like cookie dough.

Now for the good stuff..... butter! Paula Deen would be proud! Melt 1 cup of butter however don't get it to hot otherwise you will ruin your batter as it has eggs.