Blue Corn Muffins (Gluten Free)

• 3 Eggs
• .5 cups Low fat Milk
• 1 cup Yogurt (any fat content but not Greek style)
• .5 cups Canola Oil
• Zest of 1 Citron (optional)
• 2 tablespoons Chia Seeds
• 2.5 cups Blue Cornmeal
• .5 cups Coconut Flour
• .25 cups Splenda / Sugar substitute
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar

1. Preheat your oven to 350u0b0 F. rnAdd the chia seeds to the milk and set aside to hydrate.rnPrepare a standard 12 muffin tin with brushed oil/baking spray and set aside.
2. In a large bowl or stand mixer beat the eggs then add the remaining wet ingredients including the chia/milk mix and the citrus zest. Mix well.
3. In a medium bowl, combine the dry ingredients and stir thoroughly with a whisk.rnAdd the dry ingredients all at once to the wet ingredients and stir until just combined.
4. Distribute the batter, portioning out to the top of each muffin cavity. rnBake for 20-23 minutes until lightly golden and the muffin tops spring back when touched.
5. Remove from the oven and place the tin on a wire rack to cool. Turn each muffin on it's side inside the tin and allow to cool 10-15 minutes before serving. Store in an airtight container at room temperature for up to a few days.

eggs, milk, yogurt, canola oil, citron, chia seeds, cornmeal, coconut flour, sugar, kosher salt, baking soda, cream of tartar

Taken from food52.com/recipes/32957-blue-corn-muffins-gluten-free (may not work)