blue cornmeal, chili, cornbread, cornmeal, muffins, pumpkin seeds, stoneground cornmeal, wheat-free baking, wheat-free muffins, whole grain
I realize that at first glance these muffins may not look very appetizing but they are actually quite delicious! Baking with blue cornmeal was a bit of a novelty for me as I had never eaten either blue or stone ground cornmeal before. I found mine at my local health food store. The blue color reminds me of eating blue potatoes and when I cooked some up as hot cereal for breakfast I was pleasantly surprised at how much they tasted like fresh corn (unlike the granulated cornmeal we are used to which has its own unique taste). These muffins are light and cake-like but also very ‘grainy’, a texture that I like in breads and muffins. If you like corn bread, I would highly recommend trying these!
Blue Cornmeal Muffins with Chili
1 cup spelt flour
1 cup blue cornmeal
2-1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
2 large eggs
1-1/2 cup buttermilk, well-shaken
1/4 cup extra virgin olive oil
2 tablespoons honey
1/4 cup pumpkin seeds
Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.
In a large bowl, combine the spelt flour and cornmeal, baking powders, baking soda, chili powder, oregano and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.
Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Sprinkle a few pumpkin seeds over each muffin. (Note: I also sprinkled a bit of parmesan cheese this time around.)
Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!
Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.
Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkson Potter/Publishers.