Gluten-Free Corn Muffins with Chia Seeds -- start your day with a smiley face

It's 2 o'clock in the morning. I'm not sure how many of us would stay up to write or read about food. But if there's a group of such, then I'm one of them.

As you may have already guessed: breakfast is the most challenging meals to make for me. D doesn't really like the eggy flavor at all, and I can never get up early enough for a gourmet morning deal. So I made more muffins. Day after day until we ran out of flour! The horror! Out of desperation, I whipped up some corn muffins with fresh blueberries, and oh my, they were good.

Gluten-Free Corn Muffin with Chia Seeds

serves 6

• 3 Tbsp coconut oil, melted  ~$0.5 (can also use vegetable oil or melted butter)  
• 2 Tbsp sugar  ~$0.1
• 2 Tbsp greek yogurt  ~$0.15 (organic)
• 1 medium egg  ~$0.3 (organic)

• 1 cup cornmeal  ~$0.7 (organic)
• 1 tsp baking powder  ~$0.02
• 1/2 tsp chia seeds  ~$0.1 (organic)
• dash of salt (optional)

• 6 large chocolate chips (garnish)  ~$0.1

1. Preheat your oven to 350 degrees.
2. In a bowl, mix together all the wet ingredients.
3. In a separate bowl, mix together all the dry ingredients, except for the chocolate chips.
4. Dump the dry ingredients into the wet ingredients, stir to combine. 
5. Divide the dough into 6 muffin cups. Place a chocolate chip on top of each one.
6. Bake for about 20 minutes or until the center is set and the top turns golden brown.

I am going to stop writing and maybe resume later to add more nutritional/budget analysis. 

Nutrition:
Each muffin comes at 175 calories, similar to a pack of Quaker oatmeal (which I used to have for breakfast almost everyday for college). Two of those will definitely fill you up till lunch. D sometimes saves one (or take an additional one) as his snack. More details can be found here. 

Cost:
$2.95 for half a dozen, that's less than 50 cents each. So much cheaper ( also tastier and healthier) than the ones you get from the grocery store. 


I hope this help you to start a happy day :)