quinoa-corn muffins
Alison
ingredients
- 1 cup quinoa flour
- 1 cup yellow cornmeal
- 2 tablespoons double-acting baking powder
- 1 teaspoon salt
- 1/3 cup agave (or less)
- 6 tablespoons vegetable oil, plus more for brushing
- 1 cup milk substitute
- 2 large eggs
directions
- 1
1. preheat oven to 400 degrees. in a medium bowl, sift together flour, cornmeal, baking powder and salt.
- 2
2. in a second medium bowl, whisk agave and oil until smooth. add milk and eggs. pour milk mixture into cornmeal mixture and whisk just until smooth; do not overmix.
- 3
3. brush muffin tins with oil, even if using nonstick pan. pour muffin batter evenly into tins. bake for 17-20 minutes on center oven rack, until tops are lightly golden. remove from oven; cool 5 minutes, then remove from tins. serve warm.
Source: Alison
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