San Francisco Peaks

Flagstaff Celiac Support Group

QUINOA-CORN MUFFINS

1 cup quinoa flour
1 cup yellow corn meal
2 tablespoons baking powder
1 teaspoon salt
1/3 cup honey
6 tablespoons oil
1 cup milk or alternative
2 large eggs

1.         Preheat oven to 400º
2.         Mix dry ingredients together in large bowl
3.         Whisk honey and oil until smooth in second bowl; add milk and eggs and whisk until smooth
4.         Add honey mixture to dry ingredients, stirring only until moistened (batter will be lumpy)
5.         Spoon into muffin tins; bake 18-20 minutes until tops are lightly golden and inserted toothpick comes out clean. Cool 5 minutes before removing from tins.