Today was a day for muffins…savory, fruity, cakey muffins. I’ve been so swamped with school lately that I’m prepping a lot of food on sundays to get through the rest of the week. I’ve also discovered that listening to lectures on my iPod while I cook is actually helping me retain the information better, so it’s win-win. 🙂
These tasty little friends are made with cornmeal, olive oil, and luscious, luscious blueberries, and they have a velvet-y texture despite the cornmeal. I never actually thought I’d describe any food as velvety because it’s always struck me as impossible unless you’re talking about mousse, but these come pretty close.
1 cup gluten-free all purpose flour
1 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
2 Tbsp chia seeds (whisked into gel with 6 Tbsp water) – if using eggs, use two whole eggs instead
1/4 cup olive oil
3/4 cup almond milk
1 cup blueberries (fresh or frozen)
1/4 tsp sea salt
pinch of nutmeg
pinch of cinnamon
From here, it’s easy. Preheat oven to 350 degrees. Whisk chia seeds into a gel (will take about 5 minutes of setting). Sift together dry ingredients (except sugar), whisk together wet ingredients (include sugar here).
Add wet to dry and fold in blueberries. Add extra almond milk by tbsp if the batter seems too dry.
Spoon into regular-sized greased muffin tin, and bake til golden-brown on top and fork comes out nice and clean (about 20-30 min).
Eat ’em up!!!!!