Tag: kids
Whether for your child or yourself, maintaining a restrictive diet while on vacation can be a trick, especially one that’s gluten-free. Recently I was presented with this challenge – not only gluten-free, but a vegetarian and low-residue (no roughage or anything raw) diet as well – while traveling out of the country. While not suffering from Celiac specifically, it was still important to my intestinal health that I maintained this strict regimen. Of course, I found it a real test. However, there were some foods that saved me, and lessons I learned on the fly that I will be sure to rely upon as I continue to travel while I am on this eating regimen. My hope is that these suggestions help others as well!Stuck in on a snow day – or any day – is a perfect time to bake a batch of muffins! Not the
cupcake-y kind, full of sugar and unhealthy fats, but this healthy redux of corn muffins. They will immediately become a favorite!
Healthy Blueberry Corn Muffins
Ingredients
- 1 cup organic cornmeal
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ
- 1 and 1/2 tsp baking soda
- 2/3 cup plain, whole fat yogurt
- 1/4 cup plus 3 tbsp organic apple juice concentrate, defrosted. (You can save the remainder in a tupperware in the refrigerator)
- 2 eggs
- 1/8 cup organic canola oil
- 1 and 1/2 cup fresh or frozen organic blueberries
Instructions
- Preheat oven to 400 degrees.
- Combine the cornmeal, flour, wheat germ and baking soda in a mixing bowl.
- Beat the yogurt, juice concentrate, eggs and oil in a separate bowl.
- Add the liquid ingredients to the dry ingredients and blend well with a few quick strokes.
- Fold in the blueberries quickly until distributed evenly.
- Spoon the batter into 12 muffin tins (I line with paper liners). Bake until lightly browned, about 20 minutes. Remove from tins immediately.
Notes
Adapted from What To Expect When You're Expecting, 1986 edition.