If you’re looking for the perfect sidekick to your winter-time soup, chili, or to pair with the summer-time bbq that is just around the corner, look no further than these yummy corn and quinoa muffins.
We used honey as our sweetner (obviously!) and really enjoyed the combination of flavors – especially when topped with more butter and honey! Keep in mind that the quinoa flavor does come through – so if you’re not a fan of quinoa, consider using rice flour instead.
Honey, Corn and Quinoa Muffins
Servings: 12 servings
Active time: 10 minutes
Total time: 30 minutes
- 1 cup quinoa flour
- 1 cup yellow cornmeal
- 2 tablespoons double-acting baking powder
- 1 teaspoon sea salt
- 1/3 cup Buckwheat Honey
- 6 tablespoons canola oil, plus a bit more for brushing the muffin tins
- 1 cup whole organic milk
- 2 large cage-free eggs
- Preheat oven to 400°.
- In a medium-sized bowl, sift together quinoa flour, cornmeal, baking powder and salt.
- In another medium-sized bowl, combine honey and oil, mixing until smooth. Whisk in the milk and eggs.
- Pour honey and milk mixture into cornmeal mixture. Combine until almost smooth. (It’s ok if there are small lumps – over-mixing depletes the batter of air, making the mixture dense and heavy.)
- Brush muffin tins with oil, even if using a non-stick pan. Pour batter evenly into tins.
- Bake muffins for 17 to 20 minutes on the center rack, until the tops are golden and a toothpick inserted in the middle of a muffin comes out clean. Remove from oven; cool for 5 minutes, then remove from tins.
- Serve warm with butter and raw honey!
Recipe adapted from Wholesome Sweeters.