Blueberry-Flax Cornmeal Muffins with Habanero Honey-Butter

Nutritious, easy to assemble and adaptable to your available pantry ingredients, these muffins were soft, textured, sweet and savoury.

Ingredients and Instructions

Preheat your oven to 350°C.

In a small bowl, combine:

• 1 cup milk of your choice

• 2 tbsp chia/flax seed (optional)

Let this sit for 5 minutes. If not adding chia/flax simply add your milk with your eggs, directly in the large bowl.

In a large bowl, combine:

• 1 cup whole wheat flour

• 1 cup medium coarse corn meal

• 1 tsp baking soda

• 1.5 tsp baking powder

• 1 tsp salt

• 2 tbsp sugar

Whisk together. Make a well in the centre.

Next, add:

• 2 eggs, whisk with a fork to break the yolks

• 1 cup milk and chia/flax mixture

• 1/4 cup sour cream

• 1/4 cup vegetable or coconut oil

Using a wooden spoon, stir the dry and wet ingredients together until a batter takes shape.

In a small bowl, combine

• 1 cup frozen blueberries

• 1 tbsp flour

  First, thaw them for 20 seconds in the microwave or use fresh berries. Then, coat them evenly in flour, and gently fold them into your muffin batter. This trick keeps the blueberries suspended in the batter while cooking. Without the flour, they will usually sink to the bottom of the muffin but luckily, you now know this expert tip!

Line your muffin tin with parchment paper cups, and using a potato scoop, evenly portion them out into the tin.

If you want to add some sharp cheddar or Beer Ale-Dijon cheddar like I did, crumble it into chunks and smash them in the middle of your uncooked muffins. I used:

• 1/2 cup Sharp Ale Cheddar - a maple or balsamic cheddar would also work very well.

Place in the oven and bake at 350°C for 23-25 minutes.

These make an excellent sweet and savoury breakfast-on-the-go or addition to your meals for added nutrients and fibre.

Hot Honey Butter

• 1/4 cup honey

• 1.5 tsp hot sauce or chili flake. I used a bajan habanero sauce.

• 1 tsp salt

• 1/8 cup butter

Melt in the microwave for 30-45 seconds and whisk to combine.

Store in an airtight container for up to a week.

Bonne Bouffe!