1 cup quinoa flour
1 cup yellow cornmeal
2 tbsp double-acting baking powder
1 tsp sea salt
1/3 cup Wholesome Organic Honey
6 tbsp canola oil, plus some for brushing the muffin tins
1 cup whole organic milk
2 large cage-free organic eggs
Preheat the oven to 400°F.
In a medium bowl, sift flours, baking powder and salt.
In another medium bowl, whisk organic honey and oil until smooth. Whisk in the milk and eggs. Pour the milk mixture into the cornmeal mixture. Whisk until almost smooth. If there are small lumps, let them stand. When the batter is overbeaten, it can be dense and heavy.
Brush muffin tins with oil. Pour the batter evenly into tins. Bake for 17 to 20 minutes on the center rack, until the tops are golden and an inserted toothpick in the middle of a muffin comes out clean.
Remove from oven. Cool for 5 minutes, then remove from the tins.
Recipe Source: Delicious Living Magazine- Laurie Gaugin
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