Blueberry Cornmuffins

I am a big breakfast eater.  Always have been, always will be.

Several years ago, Tim asked me what I wanted for my birthday.  I looked in the mirror and said, “A personal trainer.” So, two mornings a week, I would be tortured, er, I mean workout, with Jess.

We started out slowly, since at the consultation, it was determined that I had no muscles. Or balance.  At all.  Not even a hint of either one.  Then came the first session where she handed me 5lb. weights and my arms fell to the floor. “No, hold them up here,” she instructed, bringing my arms gently back up.  And back down they went as soon as she let go. After another try or two, it was decided that maybe I should start with air and work my way up to the 5lbs. gradually.  Personally, I think she may have been a bit worried I would drop one on her toe.  Smart woman.

I also used to get up and have my usual breakfast, convinced I need a lot of fuel for the grueling workouts the Marquis de Sade, er, I mean Jess, was planning.  Generally speaking, that did not go well either.

On more than one occasion, usually after completing 8000 reps of jumpy, hoppy things in which I resembled a giant cricket trying to do the rhumba, I had to stop and lie down as my breakfast threatened to revisit.  This, of course, did not in any way stop me from consoling myself with massive amounts of chocolate as soon as she was out the door.  Hehehe.

But breakfast itself has always been a bit of an issue when I work out.   I need something that will be filling enough, but not too filling. These muffins fit the bill.  They are something I can actually eat that have enough protein, but are not heavy enough to make me sorry somewhere around rep 4000.

Ingredients:

• 1  1/2 cups cornmeal
• 1/2 cup cornflour
• 4 heaping Tablespoons arrowroot
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 apple, cored and quartered
• 1/4 cup maple syrup
• 1  1/2 cups corn (cooked)
• 1/2 cup silken tofu
• 2 Tablespoons apple cider vinegar
• 1 – 1  1/2 cups blueberries

Directions:

1. Preheat the oven to 350.
2. Combine the cornflour, cornmeal, arrowroot, baking soda and salt in a medium bowl.
3. In a blender, combine the apple, syrup, corn, tofu and vinegar.  Puree till smooth and creamy.
4. Pour the contents of the blender into the flour mixture and stir to combine.  Add the blueberries and stir to incorporate. Let the batter rest for 5 -10 minutes.
5. Line a dozen muffin tins with paper cups, and using and ice cream scoop, fill each tin.  Bake for 18-20 minutes, till toothpick comes out clean.  Let cool in pan for 5 minutes, then turn out on rack and continue cooling.

Enjoy!