Blackberry Quinoa Muffins

• 2 1/4 cups quinoa flour
• 3/4 cup corn flour
• 3/4 teaspoon xanthan gum
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 3/4 cup light agave nectar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups unsweetened applesauce
• 2 teaspoons cider vinegar
• 2 cups fresh or frozen blackberries (frozen are easier to work with), lightly tossed with a little corn flour, quinoa flour, or Basic Gluten-Free Flour Mix (page 19)

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. Whisk together the quinoa flour, corn flour, xanthan gum, baking soda, and salt.
4. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
6. Add the vanilla and applesauce.
7. Mix for about 20 seconds.
8. Add the vinegar, then immediately stir in the flour mixture.
9. Gently fold in the blackberries.
10. Divide the batter evenly among the muffin cups.
11. Gently swirl the top of the batter with the back of a teaspoon or frosting spatula.
12. Bake in the center of the oven for 35 minutes, rotating the pan halfway through.
13. Bake until deeply golden and a skewer inserted into the center of a muffin comes out clean.
14. Transfer the muffins to a cooling rack.
15. Corn flour has a much finer grain than cornmeal.
16. Look for it at your local health food store or Whole Foods.

quinoa flour, corn flour, xanthan gum, baking soda, salt, canola oil, light agave, vanilla, unsweetened applesauce, cider vinegar, blackberries

Taken from www.epicurious.com/recipes/food/views/blackberry-quinoa-muffins-379086 (may not work)