Gluten Free Quinoa Muffins

• 3/4 cups Coconut Milk
• 1 Egg
• 1/4 cups Vegetable Oil
• 2-1/2 cups Cooked Quinoa (Not Raw)
• 1 cup Gluten Free Flour
• 1 cup Gluten Free Oats
• 3/4 cups Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Dark Chocolate Pomegranete Seeds (Gluten Free From Trader Joes)

1. 1. Preheat oven to 350u0b0F. In a small bowl, mix the coconut milk, egg, and vegetable oil together and set aside.
2. 2. In a large bowl, combine all dry ingredients. Slowly whisk wet ingredients into the dry ingredients until everything is combined. If you wish to add the dark chocolate pomegranate seeds, do so now.
3. 3. Line your muffin tins with paper liners and pour the batter into each liner almost to the top. These don't get too puffy.
4. 4. Bake for 15-20 minutes. Serve!

coconut milk, egg, ubc, quinoa, flour, oats, brown sugar, baking powder, salt, chocolate

Taken from tastykitchen.com/recipes/desserts/gluten-free-quinoa-muffins/ (may not work)