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.
- 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.
- Preheat oven to 400 degrees F.
- Combine flour, cornmeal, baking powder, and salt in a large mixing bowl.
- 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.
- In another bowl, combine milk and eggs. Add oil and honey mixture to milk and eggs. Whisk to combine.
- Pour milk mixture into dry ingredients bowl. Whisk just until smooth. Do not overmix.
- Fold in cooked quinoa.
- Pour mixture into pre-greased baking tins, filling cups 2/3 full.
- Bake 17-18 minutes, until muffin tops are golden brown and toothpick comes out clean.
- Let muffins sit several minutes before removing from tins. Enjoy warm or at room temperature.