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I made these a week ago, and liked them so much I have made them two more times since. They are a great lunchbox addition, a savoury snack for anytime, and lovely to eat with a bowl of soup

http://mynewroots.blogspot.com.au/2011/ ... ffins.html

Black Quinoa Corn Muffins
Ingredients:
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 (coriander) 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 and 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).
Cheers,

Sue

OMG December 2011 OMS January 2012 OMS Retreat March 2012 Benign MS Sep 2015
Two Very Mild Relapses since diagnosis. Copaxone May 2013 No new lesions on MRI since diagnosis
Hi Susan, and hi all,

Someone at an OMS cooking day in Canberra wanted to try the avocado cornbread
in the OMS cookbook (p. 237, by Jack McNulty, no less).
It is mostly polenta bramata (coarse cornmeal) but has some masa flour (masa harina).
I think that masa harina is yellow corn flour.
That is hard to find.
What things might suit to susbstitute?

Cheers,
Michael
Michael D. wrote: Hi Susan, and hi all,

Someone at an OMS cooking day in Canberra wanted to try the avocado cornbread
in the OMS cookbook (p. 237, by Jack McNulty, no less).
It is mostly polenta bramata (coarse cornmeal) but has some masa flour (masa harina).
I think that masa harina is yellow corn flour.
That is hard to find.
What things might suit to susbstitute?

Cheers,
Michael



Michael,

It is only 50 grams in the recipe. It is there to give the cornbread and added corn punch. You can substitute yellow corn flour (different than masa harina) in equal amounts or simply use AP flour... Good luck and hope you enjoy the recipe!
Jack
Diagnosis: Jul 2009
OMS: Jan 2010
Thanks!
I thought that it couldn't be too significant at the ratio to the bramata/polenta,
but I wanted to make it as similar as I could.

I think that masa has a stage of soaking (or something else) that reduces acids
in its preparation. This makes it a bit more OMS-friendly, but it can't be too much.

I did find a store that sells true Masa harina, rather than yellow corn flour.
Just for reference, might maize work too?

Cheers,
Michael
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