There’s increasing research to show that gluten causes an inflammatory response in the body, so though there is no one in my family who is gluten-intolerant, I made these gluten-free muffins with organic blue cornmeal.  I lessen the ‘heaviness’, I added chopped apple cubes and cranberries.

Ingredients:

2 cups organic blue cornmeal

1/4 cup oil

2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 1/2 cups buttermilk

1 apple, peeled and cubed

1/2 cup cranberries

Handful of sunflower seeds

Heat oven to 400F. Combine all ingredients and stir until evenly mixed. Pour into lined muffin tins. Baked until firm in the middle.

Tastes delicious with Greek yoghurt for a healthy breakfast!

PS. Good to bake more and freeze.