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Quinoa Corn Muffins

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Quinoa Corn Muffins

Quinoa Corn Muffins

Marian Blazes
Sneak extra nutritional value into corn muffins with the high protein Andean grain quinoa. Your family will never know they are eating muffins packed with protein and iron. Quinoa has a mild nutty flavor and chewy texture that fits right into these sweet, moist corn muffins.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • 1/2 cup quinoa
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 cup cornmeal (coarsely ground polenta is good)
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 1/4 cups buttermilk


  1. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, cover, and simmer over low heat until water is absorbed, about 10-15 minutes.

  2. Remove lid and cook, stirring, for 1 or 2 minutes more, until quinoa starts to stick to the pan. Remove quinoa from heat and spread out on a plate to cool.

  3. Preheat oven to 400 degrees.

  4. Cream butter with sugar until smooth and fluffy. Add the eggs and mix well.

  5. Stir together quinoa, flour, baking powder, and salt. Add dry mixture alternately with the buttermilk, mixing well.

  6. Line muffin tin with papers if desired. Fill muffins papers full with batter.

  7. Place muffins in oven and bake, until muffins have risen and spring back gently to the touch, about 15-20 minutes.

Makes 12 large muffins.

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