Early fall is the perfect time to make a batch of comforting corn muffins. Sometimes nothing hits the spot more than a warm, moist muffin and these corn and quinoa beauties will do the trick!  Made with gluten-free flour, cornmeal, honey, coconut oil, and red quinoa, these muffins are packed with protein, fiber and iron. Encapsulated within a golden-hued crust (to match the Indian Summer sunsets) fluffy quinoa and crunchy cornmeal grains are delicately held in place by honey and coconut oil, creating a hearty but subtly sweet delicacy; they are the perfect complement to a spicy chili or kicked up pulled pork.

 

Corn and Red Quinoa Muffins

Ingredients

  • 1 cup gluten-free baking flour
  • 1 cup stone ground corn meal
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup honey
  • 6 Tbsp. Coconut oil*
  • 1 cup milk (2% or Whole)
  • 2 large eggs (room temperature)
  • 1 cup cooked red quinoa, room temperature

*Coconut oil is a solid at room temperature (similar in consistency to Crisco).  For best results in this recipe, the oil should be a liquid. To melt the coconut oil, warm in the microwave for 30 seconds.  The oil should not be scalding or boiling, just warm enough to melt.

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, cornmeal, baking powder, and salt in a large mixing bowl.
  3. In a smaller bowl (I use a large Pyrex measuring cup for ease of whisking and pouring) whisk together 1/3 cup honey and melted coconut oil.
  4. In another bowl, combine milk and eggs.  Add oil and honey mixture to milk and eggs. Whisk to combine.
  5. Pour milk mixture into dry ingredients bowl.  Whisk just until smooth.  Do not overmix.
  6. Fold in cooked quinoa.
  7. Pour mixture into pre-greased baking tins, filling cups 2/3 full.
  8. Bake 17-18 minutes, until muffin tops are golden brown and toothpick comes out clean.
  9. Let muffins sit several minutes before removing from tins.  Enjoy warm or at room temperature.

Corn and Quinoa Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

16 Muffins

Corn and Quinoa Muffins

Encapsulated within a golden-hued crust (to match the Indian Summer sunsets) fluffy quinoa and crunchy cornmeal grains are delicately held in place by honey and coconut oil, creating a hearty but subtly sweet gluten-free muffin.

Ingredients

  • 1 cup gluten-free baking flour
  • 1 cup stone ground corn meal
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup honey
  • 6 Tbsp. Coconut oil*
  • 1 cup milk (2% or Whole)
  • 2 large eggs (room temperature)
  • 1 cup cooked red quinoa, room temperature
  • *Coconut oil is a solid at room temperature (similar in consistency to Crisco). For best results in this recipe, the oil should be a liquid. To melt the coconut oil, warm in the microwave for 30 seconds. The oil should not be scalding or boiling, just warm enough to melt.

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, cornmeal, baking powder, and salt in a large mixing bowl.
  3. In a smaller bowl (I use a large Pyrex measuring cup for ease of whisking and pouring) whisk together 1/3 cup honey and melted coconut oil).
  4. In another bowl, combine milk and eggs. Add oil and honey mixture to milk and eggs. Whisk to combine.
  5. Pour milk mixture into dry ingredients bowl. Whisk just until smooth. Do not overmix.
  6. Fold in cooked quinoa.
  7. Pour mixture into pre-greased baking tins, filling cups 2/3 full.
  8. Bake 17-18 minutes, until muffin tops are golden brown and toothpick comes out clean.
  9. Let muffins sit several minutes before removing from tins. Enjoy warm or at room temperature.
http://libertyloveblog.com/index.php/2016/09/26/corn-quinoa-muffins/

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