Broccoli Soup and Corn Bread Muffins

It's Thursday.  I'm dead - can't keep my eyes open.  Ready for the weekend!  I whipped this up in 20 minutes and paired it with big baked potatoes with sour cream and chives.  All of the carbs probably aren't helping me to stay awake!

Broccoli Soup
Source: Everyday With Rachel Ray

Ingredients:
10 oz bag of frozen, chopped broccoli (thawed)
1 potato, peeled and cut into small chunks
4 oz goat cheese

1. Combine the broccoli and potato with four cups of water and boil for 10 minutes.
2. Transfer to a blender and puree with the goat cheese.  Season with salt and pepper.

3 ingredients but so so good and creamy!  Great with bread for dipping!

Mom's Cornbread
Source: Another one from my mom!

Ingredients:
1 cup of flour
1 cup of cornmeal (I love to use whole grain)
1/4 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs, beaten
1 cup of skim milk or buttermilk
1/2 cup of oil

1. Preheat oven to 350.
2. In a large bowl, mix dry ingredients together.  Then, slowly incorporate the remaining ingredients.
3. Pour into an 8 inch square baking dish or muffin pan that has been sprayed with cooking spray.
4. Bake 20-30 minutes in a baking dish or 15 minutes in the muffin pan.