Recipe:

Hempseed and Blueberry Corn Muffins

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Makes 12

These corn muffins are mildly sweet with a rich corn flavor, a great addition to any brunch menu. Hempseeds add omega-3 fatty acids and fiber.

Ingredients

2/3 cup cornmeal
2/3 cup all-purpose flour
1/2 cup hempseeds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup low-fat milk
1/3 cup honey
1 teaspoon vanilla extract
3 tablespoons melted butter
1/2 cup fresh or frozen blueberries

Method

Preheat oven to 425°F and grease a 12-cup muffin tin. In a large bowl, whisk together cornmeal, flour, hempseeds, baking powder, baking soda and salt. In another bowl, whisk together eggs, milk, honey and vanilla. Pour egg mixture into flour mixture and stir until just combined. Stir in melted butter and blueberries. Spoon batter into prepared muffin tin and bake for 12 to 15 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Serve hot or at room temperature.

Nutrition

Per serving (1 muffin/57g-wt.): 150 calories (60 from fat), 7g total fat, 2.5g saturated fat, 5g protein, 19g total carbohydrate (1g dietary fiber, 8g sugar), 45mg cholesterol, 105mg sodium

Tags: Family Friendly, Entertaining, American, Vegetarian, Low Sodium

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