Quinoa Corn Muffins

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   Preheat oven to 400.

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   In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.

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   .

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   In a second medium bowl, whisk honey and oil until smooth.

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   (If honey is too stiff, microwave it for a few seconds.)

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   Whisk in milk and eggs.

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   Pour milk mixture into cornmeal mixture.

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   Whisk just until smooth; do not overmix.

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   Brush muffin tins with oil, even if using a nonstick pan.

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    Pour muffin batter evenly into tins.

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    Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean.

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    Remove from oven; cool 5 minutes, then remove muffins from tins.

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    Serve warm, or allow to cool on a wire rack.

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    PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.

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    Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.

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* Per serving · 4 servings · Values may vary.

No additional tips available.