Chef #901913's Note:
advertisement Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking. From Delicious Living magazine.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
- 2. In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
- 3Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.
- 4PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.
- 5Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Quinoa Corn Muffins
Serving Size: 1 (58 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 152.9
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 1.1 g
- Cholesterol 37.2 mg
- Sodium 460.1 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 0.7 g
- Sugars 8.9 g
- Protein 2.5 g
The following items or measurements are not included: