Quinoa Corn Muffins

• 1 cup quinoa flour
• 1 cup yellow cornmeal
• 2 tablespoons double-acting baking powder
• 1 teaspoon salt
• 13 cup honey
• 6 tablespoons canola oil, plus more
• canola oil, for brushing
• 1 cup whole milk
• 2 large eggs

1. Preheat oven to 400.
2. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
3. .
4. In a second medium bowl, whisk honey and oil until smooth.
5. (If honey is too stiff, microwave it for a few seconds.)
6. Whisk in milk and eggs.
7. Pour milk mixture into cornmeal mixture.
8. Whisk just until smooth; do not overmix.
9. Brush muffin tins with oil, even if using a nonstick pan.
10. Pour muffin batter evenly into tins.
11. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean.
12. Remove from oven; cool 5 minutes, then remove muffins from tins.
13. Serve warm, or allow to cool on a wire rack.
14. PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.
15. Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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quinoa flour, yellow cornmeal, doubleacting baking powder, salt, honey, canola oil, canola oil, milk, eggs

Taken from www.food.com/recipe/quinoa-corn-muffins-337108 (may not work)