No, really!  With aging cars, kids in college, one broken thing after another, I could use a serious cash flow solution!  I have been kicking around many ideas ~ a job, winning the lottery, a very generous donation from an anonymous multi-millionaire, a job, writing a book, getting said book published, becoming famous, getting recognition [PAID] for talents, a job… the list does go on and on.  If you know of anyone looking to make an investment in a sure thing {wink} let me know ~ I see many book and cooking show possibilities… not just a one-hit wonder.  Really!!  Ellen Degeneres, Oprah, Donald Trump, you may not want to miss out on this opportunity!

Berry-Cornmeal Muffins:

• • Non-stick spray
  • 1-1/3 cups flour
  • 1/2 cup yellow cornmeal (polenta)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup fat free buttermilk
  • 2 large eggs, lightly beaten
  • 1/3 cup oil
  • 1 tablespoon chopped fresh mint leaves, optional but yummy!
  • 2 teaspoons grated lemon peel
  • 1-1/4 cups mixed fresh or frozen berries
  • 2/3 cup confectioner’s sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon water

Preheat oven to 400°F. Spray 12 medium muffin cups with baking spray. Mix flour, cornmeal, granulated sugar, baking powder, baking soda and salt in large bowl, set aside. Whisk together buttermilk, eggs, oil, mint and lemon peel in small bowl. Add to flour mixture, stir just until moistened. Do NOT overmix. Fold in berries. Spoon batter evenly into prepared muffin cups. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove muffins from pan; cool 5 minutes on wire rack. Combine confectioners’ sugar, lemon juice and water in small bowl to make glaze. Drizzle over each muffin. Serve warm or after cooling completely.

enjoy ~ v