Cornbread Muffins (with cheese and pineapple!)

Hi! Sorry I haven't posted in awhile. I was on vacation in Morocco. Yes. Morocco! And then I got stuck in Madrid for 3 days. Which all equaled a fun adventure!

In Morocco the one main thing that is served at every meal is mint tea (with sugar added. Yum!)

It always came in a lovely pot with colorful glasses. The proper way to pour it is from high above so the tea can be aerated (which is a tricky thing that I slightly mastered.)

As for Moroccan desserts, oranges and small pastries are the norm. Occasionally there were other options with more French influences like Nutella crepes, but the small pastries were the best. Here's a photo of a pastry shop in the souks of Marrakesh.

Tons of honey bees swarmed around this display which didn't deter my friend from buying some. I must admit that I was a little grossed out. But aren't all the colors lovely? That's one of my favorite things about Morocco. Tons of vibrant colors everywhere you looked.

 Olives stand.

 Pottery shop.

 Dress shop.

Colorful door in the Atlas Mountains.

 

All in all it was a lovely trip and I would like to go back someday. But for now I am happy to be back in NYC, the best city in the world for me. :)

Cornbread Muffins (sent by my mom)
1 C flour
1 C cornmeal
¾ C sugar
¼ C baking powder
1 t salt
4 eggs
2 sticks melted butter
1½ C creamed corn (1 can)

1 C crushed pineapple (drained/strained)

1 C grated cheddar cheese

Mix eggs.  Add dry ingredients.  Add melted butter.  Add corn, pineapple, and cheese.  You can use cupcake liners or not. Fill each muffin pan cup 3/4 full. Bake at 325° for about 25 minutes.  Makes 24 muffins.  Let cool almost completely before removing from pan (non-stick preferred).

Bake well and prosper!