Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup rice flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup cooked quinoa
- 1/2 cup maple syrup
- 1/2 cup rice milk
- 1/2 cup applesauce
- 1 tbsp. lemon juice
- 1/4 cup canola oil
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 375 degrees. Grease 10 muffin cups.
- 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.
- Add wet mixture to dry and stir until just combined. Fold in blueberries, spoon batter into tins and bake for 20 min.
Nutrition
- Serving Size: 12
- Calories: 207
- Sugar: 12
- Sodium: 143
- Fat: 5
- Carbohydrates: 37
- Fiber: 2
- Protein: 3
- Cholesterol: 0