Blueberry Quinoa Muffins

Mmmmm.  Having to give up gluten has meant having to give up muffins.  Not anymore!  Though according to my sister these "taste healthy," I think they're moist and quite delicious!

 Blueberry Muffins

A delicious breakfast treat

Small and portable

Ingredients

• 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 milk
• 1/2 cup applesauce
• 1 Tbsp lemon juice
• 1/4 cup canola oil
• 1 cup blueberries, fresh or frozen

1. Preheat the oven to 375 and lightly grease 10 muffins cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt.  
3. In a separate bowl, whisk together cooked quinoa, maple syrup, milk, applesauce, lemon juice, and oil.
4. 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.

Recipe from Yoga Journal, March 2012.