Featured Ingredient: Masa Flour
Over the past year, I’ve been involved in a big project (and, hence, the reason behind some of my tardiness posting to this blog). It’s my third cookbook Rocket Fuel: Power-Packed Food for Sports +Adventure. It’s all about providing recipes to fuel an active lifestyle. After all, isn’t a long bike ride much better when you have sweet potato tots on hand to fuel the pursuit?
I am extremely stoked with how the book turned out. My publisher, VeloPress, was amazing to work with and they filled the pages with stellar photos of each and every recipe. And just look at that stunning cover. But by no means do you need to be a Crossfit world champion or marathoner to take advantage of what the book has to offer. I think there are plenty of recipes that fit the bill as healthy snacks and quick meals. It goes on sale at the beginning of May so here’s hoping you’ll grab a copy and learn why beet puree can make yogurt even better. Weird, but so true. Find more information at www.rocketfuelfoods.net.
Of course, as the muffin tin man, there is a nice handful of recipes that have been muffinized (yes, I just created a new word). And since I've completed the recipes for the book, I have been experimenting with a bunch more nibbles that can treat an active body right. Case in point: these blueberry infused masa cakes are exactly what I crave when halfway through a full day on the saddle or even when a simple snack attack strikes.
Masa harina is basically just dried corn kernels that have been cooked and soaked in limewater (a diluted solution of calcium hydroxide — not fresh lime juice) and then ground into a fine, gluten-free powder. It’s what used to make traditional corn tortillas, but is also great for whipping up mini muffin tin bites like these. So masa provides the savory and the blueberries deliver the sweet. A match made in heaven, indeed. My preference is to use the smaller wild blueberries that are often available alongside other frozen fruits since they are more easily distributed in the batter.
Masa Blueberry Cakes
3/4 cup milk
2 large eggs
3 tablespoons honey
2 tablespoons neutral oil (such as canola or grapeseed) or melted coconut oil
1 cup masa harina (corn flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh or frozen blueberries
Preheat oven to 350°F. Place all of the ingredients except the blueberries in a blender container and blend until combined. Stir in blueberries.
Divide mixture among 16 silicon or greased metal mini muffin cups and bake for 15 to 17 minutes, or until cakes are set. Let cool for several minutes before unmolding and cool further on metal racks. Keep chilled for up to 5 days. If bringing along for a walk in the woods or bike ride in the countryside, transport them in small zip-top bags.