Blackberry cornmeal muffins

I’ve made one past attempt to mix cornmeal, all purpose and whole wheat flour to make a healthier cornmeal muffin. These were… lacklustre. A quarter of the batch went uneaten.

But these muffins; they smell delicious, taste delicious and I love love love the texture. They’re made with two grains (corn and spelt), and almond meal, giving them a sort of nutty quality. This was also my very first time using chia rather than egg in a baked good, and I was pleasantly surprised. They weren’t heavy, or overly moist, which I have found happens when I’ve swapped in banana as an egg replacement.

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Chia is one of those ‘superfoods’ you keep hearing about, but really it’s just like any other food trend: great in moderation. I do want to give a quick comparison of egg to chia, so here it is.

I’ll use 1tbsp of chia because combined with 3tbsps of water it is considered the equivalent to 1 egg in baking.

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