The light is changing here and school begins next week. In a way I am looking forward to fall foods but I never want to let summer go. These muffins taste like summer and would be possible to make in the off season. This recipe was originally created to calm my craving for muffins. I am incredibly suggestible and the book I was reading mentioned muffins and naturally I needed some 🙂 Once again our cupboards are low on supply but I was not going to let that get in my way! Sometimes restrictions are good for creativity, no?
1/2 cup sunflower seeds
1/2 cup nuts, I used almonds and hazelnuts
1 cup cornmeal
1/16 tsp stevia
1/4 cup agave
1/4 greek yogurt
1/4 cup coconut oil, or your oil of choice
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 TBS jalapeno, diced, or less if that is too spicy for you
1 cup corn
Prepare your muffin tin and preheat oven to 400F
In your food processor add the sunflower seeds and nuts and process until a fine meal has been produced.
Add the remaining dry ingredients and mix well.
Add the wet and process until well mixed.
Stir in the jalapeno and corn.
Pour batter into prepared muffin tins and bake for 20-25 minutes. I baked mine for 23 minutes.
Note, these feel a little greasy once baked, next time I will lessen the amount of oil.