Ingredients for Quinoa Corn Muffins
- 1 ½ cups quinoa flour
- Yellow Cornmeal
- Double Acting Baking Powder
- ½ teaspoon salt
- ½ cup honey
- Canola Oil
- Whole Milk
- 2 large eggs
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How to Make Quinoa Corn Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups quinoa flour, 1 cup cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together ½ cup honey, ⅓ cup vegetable oil, 1 cup milk, and 2 large eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! These muffins are best served within a few hours of baking.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
35g
Fat
5g
Carbs
5g
