Quinoa-Corn Muffins

Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking.

Quinoa-Corn Muffins

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Servings

12 people

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Ingredients

• 1 cup quinoa flour
• 1 cup yellow cornmeal
• 2 tablespoons double-acting baking powder
• 1 teaspoon salt
• 1/3 cup honey
• 6 tablespoons canola oil plus more for brushing
• 1 cup whole milk
• 2 large eggs

Ingredients 1 cup quinoa flour 1 cup yellow cornmeal 2 tablespoons double-acting baking powder 1 teaspoon salt 1/3 cup honey 6 tablespoons canola oil plus more for brushing 1 cup whole milk 2 large eggs

Servings 12 people Print Recipe

Instructions

1. Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
2. In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
3. Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.

Recipe Notes

Nutrition Facts

Quinoa-Corn Muffins

Amount Per Serving

Calories 186

% Daily Value*

Cholesterol 38mg 13%

Sodium 401mg 17%

Total Carbohydrates 24g 8%

Dietary Fiber 2g 8%

Protein 4g 8%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium