Lime-Berry Corn Meal Muffins

I was looking for a gluten-free muffin to bake, these came out more than I was expecting. The lime zest make them so refreshing and the baked blueberries just pop in your mouth like a little balloon of flavor! So good! I like to bake muffins because they are the perfect portion. Don’t have to worry if one slice is thicker than the other. They freeze perfectly, so you always have a quick breakfast ready or a perfect munch with your coffee for a snack.



2/3 Cup Corn meal

2   Cups Almond Flour

2/3 Cup Sugar

3   Eggs

1   Cup mixed berries (I used blueberries and raspberries)

2   Limes, zest and juice


  • Place butter and sugar in a medium bowl and mix until it becomes light and fluffy
  • Add rest of the ingredients and stir carefully until well combined


  • Divide the mixture into 12-16 muffin liners
  • Bake for 20-25 minutes until a tooth pick comes out clean
  • Simply delicious!



Happy Thanksgiving!


I wanted to know a little bit more about the celebration of Thanksgiving, so I did some research (maybe you already know). What I found out is that the newly arrived Pilgrims were dying because they didn’t know how to survive in the new environment. The Wampanoag Indians helped the Pilgrims adapt to a new lifestyle and save food for the harsh winters of New England. The first Thanksgiving Feast took place on November 1621, when the two communities, the Pilgrims and the Wampanoag Indians, gather at Plymouth, MA for a harvest celebration.

So I invite you to give thanks for the food on our tables and for the good will of people who are present in our lives. Happy Thanksgiving!

And speaking of food, I leave you this easy and yummy Mexican Style Cornbread with rajas recipe.  Rajas are California green Chiles roasted seeded and cut in long stripes. Have a good time!



Makes 12 muffins


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