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)
1/4 cup olive oil
1/2 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.
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!!!!!