Lemony Corn Muffins
A high-protein, high-fiber, low-sugar muffin. Perfect for “soup season” or alongside a fresh, crisp salad in warmer months for a light meal.
- 3 whole eggs, ideally organic, extra-large
- 1/4 cup extra virgin olive oil
- 3 Tbsp honey
- ½ tsp vanilla extract
- 1 drop lemon essential oil (or use lemon-infused olive oil above)
- 2 Tbsp coconut flour
- 1/4 cup organic yellow cornmeal
- 1/2 tsp minced lemon zest (be sure to use an organic lemon)
- 1 Tbsp whole chia seed
- 1/2 tsp baking powder
1/3 tsp unrefined seasalt
Preheat over to 375 degrees. Whisk all liquid ingredients together in a large mixing bowl for at least 30 seconds (eggs, olive oil, honey, vanilla, lemon oil). In a separate bowl, combine all dry ingredients together and blend well (cornmeal, coconut flour, lemon zest, chia seed, baking powder, seasalt). Note: the muffin texture will be best if you first sift the coconut flour for a lighter texture. Add dry ingredients to the wet ones and blend well with a whisk, to remove lumps. Pour into muffin pan, filling about 2/3 full. Take 15-17 minutes, just until knife comes out clean. Don’t overcook or muffins will be dry. Makes 8-9. For best reheat, slip muffins and toast. Delicious with apple butter or honey.