Blue Cornmeal Muffins with Jalapenos and Oregano

By: Esther Vasa

Organic Blue Cornmeal - 1 cup
Organic Corn Kernels - 1 cup
Brown Rice Flour - 1 cup
Unsulphured Blackstrap Molasses - 1 tbsp
Raw Honey - 1tbsp
Baking Powder - 2 tsp
Organic Eggs - 2
Olive oil - 4 tbsp
Fresh Oregano Leaves - 1 tbsp
Jalapeno Peppers - 2 tbsp (de-seeded and diced)
Homemade Almond Milk (unsweetened) - 1 cup
Himalayan Salt - 1tsp

Preheat the oven to 425F. Mix cornmeal, rice flour, baking powder and salt and set aside. Blend eggs, molasses, honey, olive oil, jalapeno peppers and almond milk in a blender until smooth. Mix the blended mixture into the dry ingredients. Fold in the corn kernels and oregano. Just divide the batter in 12 muffin cups. Each muffin cup is 3/4ths full approximately. Bake for about 20 minutes. You could just make your bread similarly; just bake in a bread baking tray and voilà that is your bread with blue cornmeal! Enjoy the muffins with curried chicken or any soup!

Variations: Instead of jalapeno peppers, you could use cayenne pepper (a few pinches). Instead of oregano, you could use either sage or thyme. I prefer less or no sweetener. You could use two tbsp of raw honey, if you like. You could use potato-oatmeal milk or rice milk or organic hemp milk or any other alternate milk if you are on a casein free diet.