I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.
ingredients:
1/4 cup extra virgin coconut oil
1 1/2 cup water
2 tbsp apple cider vinegar
1 tsp sea salt
2 tbsp nutritional yeast
1 tsp chili powder
1/2 tsp chipotle
1 tsp cumin
1 tbsp marjoram
1 tsp granulated garlic
1 tbsp dried oregano
1/4 cup chia seeds
1/4 cup flax meal
1/2 cup organic cornmeal
2 organic eggs
1 cup almond meal
1/2 tsp baking soda
3/4 cup corn kernels (go organic)
directions:
preheat the oven to 345
1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water
2. let it sit for 10 minutes
3. add the organic eggs, the baking soda, and the almond meal
4. add the corn kernels
5. scoop the batter into prepared muffin cups
6. bake for 30 minutes at 345
7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.
Store in an airtight container when fully cool.
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