Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups milk
  • 1 ½ tablespoons lemon juice
  • ¼ cup olive oil
  • 1 egg (beaten, or flax egg)
  • 1 cup gluten free flour blend
  • ¾ cup yellow cornmeal (gluten free & organic)
  • ¾ cup cooked Quinoa
  • 1 tablespoon coconut palm sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon dried parsley
  • 1 teaspoon dried onion (or onion powder)
  • ½ teaspoon salt
  • 1/8 teaspoon ground pepper
  • ½ cup Parmesan cheese (or Vegan Parmesan Cheese)
  • butter, Parmesan cheese, flaky sea salt (for topping, optional)

Instruction

  • Preheat oven to 400 degrees.
  • In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle. Whisk in olive oil and egg.
  • In a separate bowl combine flour, cornmeal, quinoa, palm sugar, baking powder, baking soda, parsley, onion, salt and pepper. Make a well in the center and whisk in milk mixture, mixing until just combined. Stir in cheese.
  • Spoon into 12 well greased muffin cups or 24 mini-cups.  Bake 25 minutes (large) or 18 minutes (small).
  • Remove from oven and dot with butter.  Sprinkle with parmesan cheese and flaky salt.  Cook for 5 more minutes, until a toothpick comes out clean and cheese is melted.