Quinoa Corn Blueberry Muffins
These are some of my favorite muffins. The quinoa flour and cornmeal give them a beautiful golden color and a nice texture, a perfect combination with the juicy blueberries.
Recipe information
Yield
makes 12 muffins
Ingredients
1 cup cornmeal
1 cup quinoa flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 large egg, beaten
1/3 cup light agave nectar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup nonfat plain yogurt
Freshly grated zest of 1 lemon
1 1/2 cups fresh or frozen blueberries
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
