Corn Starch Muffins (Gluten-Free)

This recipe originally appeared in the Autumn 2010 edition of Journal of Gluten Sensitivity.
Ingredients:
1 cup brown rice flour
½ cup rice bran
1 ½ teaspoons baking powder
1 egg
2 tablespoons vegetable oil
1 tablespoon honey
¾ cup orange juice or water
½ cup blueberries
Directions:
Preheat oven to 400 degrees F.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12 to 15 minutes, or until brown.  Makes 9 muffins.
One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium

These savory muffins make the perfect dessert, or just have them for a snack!
Gluten-Free, Dairy-Free and Vegetarian
Ingredients:
1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions:
Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.
Preheat oven to 350 degrees F.
In a large bowl, combine cooked quinoa with remaining ingredients...