My love affair with eggs all began a couple summers back when I was battling tummy troubles and on an elimination diet. Eggs were an easily digestible form of protein, and on the approved food list. So I began eating them almost daily. From then on I have found myself continuing to reach for my trusty eggs as my go-to training fuel.
4-6 days a week I eat 2 eggs scrambled with a roasted potato. I confess I can be a boring eater, but it works for me. It gives me the energy I need and it keep my sensitive acid-prone stomach in check. So when Burnbrae Farms asked if I wanted to train and fuel with them for the Mississauga Half this weekend - I obviously said "Yes". (I mean realistically I kind of was anyways)
And while my scrambled eggs and roasted potato are nutritious, that doesn't exactly make for the most glamorous of recipe posts. So I busted out my baking skills on Sunday and perfected these epic cornmeal muffins!
Gluten-Free Cornmeal Berry Explosion Muffins
Prep Time: 60 minutes
Makes: 24 good size muffins
3 Omega 3 Burnbrae Farms Eggs
Juice from half an Orange
12 Tbsp unsalted butter
1/4 cup Coconut Oil
2 cups Almond Milk
1/2 cup water
3 cups cornmeal
3 cups Gluten-Free Bob's Red Mill Biscuit Mix
1/4 cup Agave Nectar
1/4 cup Maple Syrup
4 tps baking powder
1 tps baking soda
1 tsp salt
1 cup Giddy Yoyo Golden Berries
1 cup dried Cranberries
1. Preheat Oven to 350
2. Mix together all dry ingredients in a large mixing bowl - cornmeal, biscuit mix, baking powder, baking soda, salt, berries, and cranberries.
3. Add wet ingredients and mix thoroughly - 3 eggs, orange juice, butter, coconut oil, almond milk, water, agave nectar, maple syrup
4. Spoon into muffin cups and bake on the middle rack for 30-35 minutes.
Hope you all enjoy!
Love Your Favourite Darwinian Fail,