Start your morning with a burst of energy from these muffins full of fiber and antioxidants.
See also Carrot-Walnut Muffins
- Makes 10 muffins.Servings
- 1 cup cornmeal
- 1 cup rice flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cooked quinoa
- 1/2 cup maple syrup
- 1/2 cup rice milk
- 1/2 cup applesauce
- 1 tablespoon lemon juice
- 1/4 cup canola oil
- 1 cup blueberries, fresh or frozen
1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.
3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.
Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.