Lemony Corn Muffins

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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.