Black Quinoa Corn Muffins

1 cup organic corn meal

¼ cup organic corn flour

1 cup cooked black quinoa (any colour will work)

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. sea salt

1 cup almond milk (or any milk)

3 Tbsp. chia seeds + 9 Tbsp. water

1/4 up high oleic sunflower oil (or oil of your choice)

1 Tbsp. honey

1/2 cup cilantro leaves, chopped 

1 chili, minced or ½ tsp. ground chipotle (optional)

Directions:

1. Preheat oven to 400F (200C). Put 8 muffin liners in a cupcake pan. 

1. Mix chia seeds and water in a small bowl and set aside. 

2. In a large bowl, sift dry ingredients together. Add the cooked quinoa.

3. Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel. 

4. Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili. 

5. Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 25 minutes).