So these last few weeks have been busy as usual. I do not mind being busy, as it keeps from getting bored! The only bad part about being so busy is not having much time for cooking, let alone healthy cooking. This past week was one such case, as I traveled to Las Vegas for the UCLA Men’s Basketball Pac12 Championship! Man, thatwas a phenomenal trip! Lights, drinks, food, and lots of great adventures with friends definitely are the makings of an amazing trip. The men’s team did pretty well, too, which was very much appreciated (GO BRUINS!).
Yet, after a week off from school, I come back to reality today with a day of studying. And by a day of studying, I mean non-stop, chapter after chapter of study guides and notes and textbooks of economics. That much studying (while necessary) can drive you mad. So how do you stave off the crazy?
You make maple-corn muffins. Delicious, smooth, nutty corn muffins.
Makes 6 servings
- 3 tablespoons of coconut oil (can use other oils, but this just adds one more delicious flavor!)
- 1/2 cup maple syrup (the darker, the better!)
- 2 tablespoons liquid egg whites (or 1 egg worth of egg whites)
- 1/2 cup flour
- 1/2 cup corn meal
- 1 3/4 teaspoons of baking powder
- salt (to taste)
Start by preheating the oven to 350ºF and by melting enough coconut oil for 3 tablespoons worth, after being melted. If you already have liquid coconut oil (or other oil), then you are golden! Add it into the bowl you will be using for mixing.
I have to admit, coconut and corn seems rather odd at first. But when mixed with the maple syrup, it creates a very smooth, sweet aftertaste that hints of exotic tastes. I highly recommend it.
Next, add the 1/2 cup of maple syrup. If you don’t want your muffins as sweet, you can definitely substitute milk or a little more oil in for maple syrup. I, however, like the intensity of the maple syrup, and so I keep it at 1/2 cup. Mix this well with the coconut oil so that you have one consistent solution (oooooh, chemistry!). If you’re like me, and borrow syrup from your roommate (who keeps it in the refrigerator), you may have to microwave the concoction for 10-20 seconds first to get it to mix better.
Next, add the 2 tablespoons of egg whites. If you are using a real egg, separate the egg whites from the yoke by using the shells as a sieve of sorts. Add it into the maple/coconut oil mixture and mix just until combined.
Now, add the corn meal, flour, salt, and baking powder. I happen to be a huge fan of Trader Joe’s, and thus my flour and baking powder (as well as the egg whites from previously) are all from TJ’s. Measure out the ingredients, and mix them well into the wet ingredients until very well combined. It will “look wet,” but will become more solid once it bakes in the oven. Plus, the liquidity here (caused by the large amounts of syrup, oil, and egg whites, will lead to a very moist corn muffin once baked.
Prepare a cupcake baking sheet with pam spray liberally so as to avoid sticking.
Spoon out tablespoons of the muffin mixture into each of the greased spaces until the muffin mix reaches maybe 2/3 of the way up.
Note: You can use cupcake liners if you plan on transporting them, or if you just want to decorate.
If you don’t want to make them green for St. Patrick’s Day (aka Leprechaun Day), skip this next step. But, if you are like me and look forward to the cuteness of matching a holiday, read onwards!
To make your muffins swirled and green and such, grab some green food coloring. Put 2-3 drops on the top of a muffin, and then use a toothpick to swirl it around! Then, place it into the oven and bake for 10 minutes.
After ten minutes, check that they are ready by placing a clean toothpick into the center of the thickest muffin. If it pulls out relatively clean, then they are ready! If it comes out with bits of muffin on it, then bake for another minute or two, or until the toothpick comes out cleanly. Then enjoy!