Cornmeal Muffins and Egg Salad for Breakfast! Yum!

Do you ever try and invent a new breakfast idea that is soooo nutritious? Well, there are lots of ideas in my healing manual Eat Away Illness, but this one isn’t!

The muffin recipe contains chickpea flour and buckwheat, or brown rice, or any whole grain flour of your choice, upping the quality of protein, as well as all of that whole grain fiber. By blending the veggies together we add even more nutrients! This week for breakfast I made egg salad, warmed up the halved cornmeal muffins, and topped them with the salad. What a great combination. Easy too because you can make the muffins ahead, and the egg salad the night before. Of course if you are a dairy eater, you can do what my neighbour does, add a slice of cheese instead of egg, maybe give it a bit of a broil and voila! Grilled cheese! These protein and fiber packed little morsels would be a great lunch for your child, or yourself. For breakfast, add a half of tomato, or a half of avocado to get a head start on the vegetables for the day. You will be full and not craving all of that sweet stuff at coffee time. The whole nutrients satisfy your needs. Plus, when you use organic cornmeal you are receiving more minerals such as magnesium than from the non-organic cornmeal. Lots of sesame seeds add a whooping serving of calcium! As you can see I sprinkled more on top of the egg salad.

Corn Meal Muffins Gluten-Free(page 314 Eat Away Illness)

1 cup cornmeal (NOT corn grits) organic if possible

1 cup milk of your choice (I use unsweetened Almond Breeze)

½ cup chickpea flour

½ cup buckwheat or brown rice flour

1 tbsp. Guar gum

3 tsp. Baking powder

½ tsp. Unrefined sea salt

2 organic eggs, slightly beaten

½ cup olive oil, unrefined or cold pressed

½ cup chopped onion

½ chopped green or red pepper

½ tsp. Hot pepper flakes or a bit more for a spicy taste

Sesame seeds for topping

1. Preheat oven to 400 F.

2. In a medium bowl, place cornmeal and milk and let sit for 5 minutes.

3. In a separate bowl, combine flours, guar gum, baking powder and salt.

4. Add eggs and olive oil to the cornmeal mixture and sit until combined. The batter may be a bit lumpy, but that’s okay.

5. Combine the cornmeal and egg mixture with the flour mixture.

6. In blender or Magic bullet, blend onions, green pepper, and pepper flakes.

7. Add vegetable mixture to the batter and combine.

8. Fill oiled muffin cups and sprinkle with sesame seeds.

9. Bake for 20 minutes or until done when a toothpick inserted in muffin comes out clean.

10. Cook in pan 5 minutes, then remove to a rack to finish cooling.

11. Makes 12 muffins.


Paulette Millis

Author, Speaker & Registered Nutritional Consultant


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