Sprouted Blue Corn Muffins

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I always teach my daughters to “eat the rainbow,” but we have trouble coming up with blue foods (aside from the beloved blueberry). I stumbled upon sprouted blue corn flour in a local health food store and decided to buy it and find a recipe later. There aren’t many recipes that call for blue corn flour, so I experimented with a cornbread recipe I had and simply substituted blue corn for the cornmeal. I later found out that the blue actually indicates a punch of antioxidants and it has more zinc, iron, and protein than regular cornmeal. It’s been a staple ever since. I make a batch or two and keep them in the freezer to make them last longer.

Further Food Nutritionist Commentary:

Stefani's use of blue corn flour is a great way to sneak whole grains in your diet. When given the option, whole grains are always an advantage over refined because they have been proven to reduce chronic conditions like type 2 diabetes and heart disease. Eggs are boasting with ample vitamins including B6, B12, A, D, E and K (all the fat soluble vitamins) and minerals such as selenium, zinc, iron and copper, all of which work to protect us from potential deficiencies. Lastly, coconut milk provides medium chain triglycerides which are metabolized into energy instead of being stored as traditional fats. However, they are high in saturated fats and can still have an affect on cholesterol if you have high LDL levels.

By Ale Zozos
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Sprouted Blue Corn Muffins

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 12

Ingredients

2 cups sprouted blue corn flour
1 teaspoon salt
2 teaspoons baking powder
1/4 cup melted butter or coconut oil
2 pasture-raised eggs
1 cup coconut milk

Instructions

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a bowl.
3. In a separate bowl, combine liquid ingredients.
4. Add wet ingredients to dry ingredients.
5. Stir just until combined.
6. Pour into muffin tin lined with non-toxic liners.
7. Bake 18-20 minutes.

1. Preheat oven to 400 degrees F. 2. Combine dry ingredients in a bowl. 3. In a separate bowl, combine liquid ingredients. 4. Add wet ingredients to dry ingredients. 5. Stir just until combined. 6. Pour into muffin tin lined with non-toxic liners. 7. Bake 18-20 minutes.

Nutrition Information

Per Serving:  Calories: 152; Total Fat: 9g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 35mg; Sodium: 644mg; Potassium: 61mg; Carbohydrate: 15g; Fiber: 1g; Sugar: 0g; Protein: 3g

Nutrition Bonus:   Iron: 13%

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