Quinoa and Corn Muffins

Quinoa and Corn Muffins

  • Prep: 10 min
  • Cook Time: 22 min
  • Total: 32 min
  • Serving: Makes 12 muffins

Quinoa, also known as ‘little rice,’ is a small round, highly nutritious seed whose cultivation dates back to the Incas in Peru. Use it interchangeably with rice and other grains; just make sure to rinse it thoroughly before using to remove its bitter coating.


  • 1-1/2 cups stone-ground cornmeal
  • 3/4 cup cooked quinoa
  • 1/2 cup all-purpose flour
  • 1-1/2 cups buttermilk
  • 2 tablespoons flaxseed
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 egg whites


  1. Preheat your oven to 400 degrees and grease a muffin tin with cooking spray.
  2. Place all of the ingredients into a large bowl and beat well to combine.
  3. Spoon the batter into the prepared muffin tins; place into the oven for 22 minutes to bake. Remove the muffins immediately from the pan and place on a wired rack to cool.


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