Inspired by an incredible trip to Guatemala, I fell in love with blue corn masa (I had the most delicious blue corn pancakes ever there!). Turns out, blue cornmeal makes moist and flavorful muffins too. Best warm with a green onion butter, these muffins even get better after a day or two in the fridge. Store in an airtight container for up to 5 days- if they last that long! Then simply reheat and enjoy!
What (your ingredients):
1 tablespoon ground flax
3 tablespoons water
1 ½ cups plant milk mixed with 2 teaspoons apple cider vinegar (creates “buttermilk”)
2 cups blue cornmeal
1 cup Meuer Farm spelt flour
½ teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup vegetable oil (I used avocado oil)
¼ cup butter (vegan butter option if preferred)
2 green onions
How (your directions):
Preheat oven to 425°F.
Line a muffin tin or lightly grease with oil.
Create a flax egg by mixing ground flax and water in a small bowl, and allow to sit for 10 minutes.
In a large bowl, combine blue cornmeal, spelt flour, salt, sugar, baking powder, and baking soda.
Add flax egg, “buttermilk,” and avocado oil to the dry ingredients and stir until moistened (don’t overmix!).
Using an ice cream scoop, fill muffin tin until all batter has been used. This recipe makes 9 muffins.
Bake for 18-20 minutes. Check muffins at 18 minutes, and if a toothpick inserted into the middle of a muffin comes out clean, the muffins are finished.
Allow muffins to cool for 5 minutes in pan before removing from pan.
Meanwhile, place butter in dish and using scissors, snip green onions over butter. Mix until combined.
Serve muffins warm with a hearty spread of green onion butter alongside your favorite summer dinner or for breakfast!
Why (the science): Yes, blue cornmeal is healthier than its yellow alternative! More color, more antioxidants. It even has 3 grams of protein and fiber per serving 😊
*recipe inspired by hotforfoodblog.com