Serves: 5
Total Calories: 436
Yield: 12 Muffins

1 3/4 cups quinoa flour
3/4 cup corn flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup honey
1 1/2 cups plain vegan yogurt
2 teaspoons cider vinegar
1/2 cup seedless all fruit jam

Preheat oven to 350 degrees. Line a muffin pan with 12 liners. Spray inside of liners lightly with baking spray (or use a pastry brush to brush lightly with a little canola oil). Whisk together quinoa flour, corn flour, baking soda, and salt. In a separate bowl, mix canola oil and honey. Add yogurt. Mix well. Add vinegar, then immediately stir in flour mixture. Fill muffin liners halfway with batter. Spoon a heaping teaspoon of jam onto each one, then top with remaining batter. Bake in center of oven 20 minutes until golden brown, rotating the pan once when halfway through baking. Let muffins cool in pan 5 minutes before removing to a cooling rack.

Tip
Corn flour has a much finer grain than cornmeal. Look for it at your local health food store or Whole Foods Market.

Nutritional Facts:

Serves: 5
Total Calories: 436
Calories from Fat: 192

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Basic Muffins
Applesauce Oat Raisin Muffins
Jammy Surprise Muffins
Sweet Potato Cranberry Muffins