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Quinoa-Corn Muffins

AuthorMaria
Quinoa-Corn Muffins
Yields12 Servings
 1 cup quinoa flour
 1 cup cornmeal
 2 tbsp baking powder
 1 tsp salt
  cup honey
 6 tbsp coconut oil
 2 eggs
 1 cup milk (can be non-dairy)
1

Preheat oven to 400°F.

2

In a large bowl, add quinoa flour, cornmeal, baking powder, and salt. Whisk to combine.

3

In a small pot, combine honey and coconut oil. Heat gently over medium heat, stirring frequently, until both are melted.

4

Meanwhile, whisk eggs in a medium bowl. Add milk and whisk again. When honey and coconut oil are melted and slightly cooled, whisk into egg and milk mixture. Pour liquid mixture into bowl with dry ingredients and whisk until just smooth. Be careful not to overmix.

5

Grease muffin cups with coconut oil and spoon batter into cups. Bake for 18-20 minutes, or until tops are lightly golden and toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before removing muffins to a cooling rack. These are delicious when served warm! Enjoy!

(recipe adapted from Delicious Living)

Ingredients

 1 cup quinoa flour
 1 cup cornmeal
 2 tbsp baking powder
 1 tsp salt
  cup honey
 6 tbsp coconut oil
 2 eggs
 1 cup milk (can be non-dairy)

Directions

1

Preheat oven to 400°F.

2

In a large bowl, add quinoa flour, cornmeal, baking powder, and salt. Whisk to combine.

3

In a small pot, combine honey and coconut oil. Heat gently over medium heat, stirring frequently, until both are melted.

4

Meanwhile, whisk eggs in a medium bowl. Add milk and whisk again. When honey and coconut oil are melted and slightly cooled, whisk into egg and milk mixture. Pour liquid mixture into bowl with dry ingredients and whisk until just smooth. Be careful not to overmix.

5

Grease muffin cups with coconut oil and spoon batter into cups. Bake for 18-20 minutes, or until tops are lightly golden and toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before removing muffins to a cooling rack. These are delicious when served warm! Enjoy!

Quinoa-Corn Muffins

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