HEMPSEED AND BLUEBERRY CORN MUFFINS

Yummy corn muffins! Hempseeds add omega-3 fatty acids and fiber.

Ingredients

2/3 cup cornmeal
1/3 cup buckwheat flour
1/3 cup brown rice flour
1 tsp potato starch
1 tsp xantham gum
1/2 cup hempseeds
1/4 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt

2 free-range organic eggs

1/2 cup almond 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, flours, potato starch, xantham gum, 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.

Adapted from the whole foods market recipe blog.