Quinoa Corn Muffins

Directions

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