Masa Muffins + What I Ate When There Was No Food in the House

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, guys!

After my trip to New York last week, I came home to a house with practically no food in it. I mean, ya, we had food, but not our usual favorites and not very much fresh food. Let’s just say it was slim pickings! We actually had a great dialog in our DTFN Client Facebook group the other day about favorite pantry and freezer staples, so I thought my meal choices for the day might give you guys some ideas for healthy meals when you have “no food” in the house.

Breakfast was scrambled eggs with chopped frozen spinach from the freezer and a Masa Muffin (recipe below) that I made at like 9:00 PM the night before because I knew my choices would be limited in the morning.

IMG_9270 (1280x1280)

Masa Muffins

I have a feeling that these muffins will become a staple in my diet. They’re so easy to make, nutritious and delicious, and freeze well, which means that I always have a healthy option available to me.

Masa Harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes, but it’s processed in a way that makes it really easy on the digestive system. I’ll share my English muffin recipe on CNC soon! FYI: I buy Masa Harina from Amazon (super affordable), but I believe some Whole Foods sell it too.


  • 1.5 cups masa harina
  • 1 tsp baking powder
  • 1 tsp salt
  • 1.25 cups milk <– I used goat milk, but cow’s milk or even a milk alternative (i.e. almond milk) would probably work too
  • 4 eggs
  • 1 tsp vanilla
  • 2 Tbsp butter, softened


Combine dry ingredients first. Add wet ingredients and mix until batter is smooth. Let batter rest for 5 minutes. Preheat a lightly oiled pan over medium heat for five minutes while batter rests. Add batter to pan ¼ cup at a time and let cook about two minutes on each side, until golden. Makes 16 pancakes. Per 2: 190 calories, 6g protein, 25g carbs, 7g fat

Makes 8 muffins

IMG_9291 (1280x1280)

IMG_9301 (960x1280)

IMG_9306 (1280x960)

IMG_9311 (1280x1280)

Question of the Day

Your turn – what are your favorite pantry and freezer staples? 


Leave a Reply

Your email address will not be published.


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.