Hello Fall season. I welcome you with a hungry appetite, lots of muffins, mac n cheese and pretzel crumbles. Comfort food never sounded so good. And my kitchen never felt so peaceful.
That’s what I think of when I think Fall. A warm, comforting and peaceful kitchen. With a fireplace, close friends and gooey cookies baking in the oven. And scrumptious carb filled snacks. Specifically carbs-on-carbs-on-carbs filled snacks that involve cheese.
And that’s where the cornbread comes in. So these muffins don’t exaclty sound all Nutritious Kitchen-y status. I mean really, mac n cheese stuffed into cornbread? With pretzel topping? These are the types of things you see in booths at Food Truck Festivals next to “bacon mac n cheese grilled cheese sandwiches” and “double layer bacon chocolate waffle ice cream sandwiches”. Intense stuff, I kid not.
But don’t let the title overwhelm you. It really just comes down to a science.
Healthy cornbread + whole grain mac n cheese + crunch topping.
All natural, full of flavor and creamy carb love. How that’s scientific, I do not know, but let’s just roll with it.
The sweet people over at Annie’s Homegrown sent me a lovely package filled with boxes of mac n cheese, cheddar snack mixes, a fun spork and other goodies. Needless to say it felt like Christmas morning coming home from Physiology class to foodie blogger presents.
I have always been a fan of Annie’s Bunny Grahams but never have gotten the opportunity to try their other products. Let me just say, it is always nice to find a comapny selling packaged food that is good for the body and the soul. Annie’s strides in selling all natural, organic, non gmo, non artifically flavored, family friendly packaged goods.
Think whole grain mac n cheese, pizzas, granola bars, snack mixes and graham crackers. Like it just makes me
excited to have kids and be to able to get this stuff for their lunch boxes!
But on that note, I seriously can wait to have kids. Like I can wait a really, really long time. You get my point though!
Be sure to enter this awesome giveaway hosted by Annie’s Homegrown so you too can come home to a box full of yummy goodies sponsored by Team Annie’s!
Just leave a comment below then log in to the Annie’s Homegrown Giveaway to confirm your comment and you could be a mac n cheese winna!
Have any of you used Annie’s products before?
How do you incorporate Annie’s Homegrown into your meals?
Mac n Cheese Cornbread Muffins with Pretzel Cheddar Streusel + Annie’s Homegrown Giveaway
- Yield: 12 muffins 1x
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 2 tsp baking powder
- sea salt to taste
- 1 egg
- 2 Tbsp honey
- 1/4 cup melted butter
- 1 cup milk
- 1 box Annie’s Organic Cheddar Shells
Streusel
- 1/2 cup Annie’s Cheddar Pretzel Snack Mix
Instructions
- Prepare Annie’s cheddar shells according to package instructions. Once that is ready and prepared, set aside.
- Preheat oven to 375 degrees and line a muffin tin with 12 liners, or spray with olive oil spray.
- In a large bowl combine whole wheat pastry flour, cornmeal, baking powder and sea salt.
- In a separate bowl whisk the egg until well beaten then whisk in honey, melted butter and milk. Pour your dry ingredients into your wet ingredients and slowly mix together with a wooden spoon. Be careful not to over-mix the batter; stir until just combined.
- Gently fold in your mac n cheese then distribute into muffin tins. Place your Annie’s pretzel cheddar snack mix and parmesan cheese into a blender and blend until a crumble forms. Layer the crumble over each muffin evenly and bake for 15-18 minutes.
Notes
Makes 12 muffins. Store in an airtight container at room temperature for up to 5 days. These are also freezer friendly and go really well alongside some bbq chicken!