1 cup cooked or ½ cup raw quinoa
½ cup grilled or cooked corn, cut off the cob
1 cup whole-wheat cannaflour ( see our recipe under condiments)
1 cup quinoa flour (look in the bulk section at the health food store)
¼ teaspoon salt
1 teaspoon baking soda
½ cup packed light brown sugar(or favorite low impact sweetener)
¼ cup cannabutter, melted ( see our recipe )
1 ¼ cup plain yogurt
1 teaspoon vanilla extract
1First thing is to preheat your oven to 375º and grease your muffin tin. You can use a mini-muffin tin to make it easier to dose your edibles this way.
3To cook your quinoa, put it in a saucepan with 1 cup of water and bring to a boil. Cover the pan and reduce the heat to a simmer. You know it’s ready when the water is absorbed and the germ, or “tail,” emerges from the grain.
4Fluff with a fork, remove from heat and let sit, covered, until you are ready to use.
6To make the muffin batter, combine the two types of flour, salt, baking soda, and sugar in a mixing bowl. Use another bowl to mix the egg, melted cannabutter, yogurt and vanilla. Stir the wet ingredients into the dry ingredients and add the cooked quinoa and corn.
7Be sure to scrape the bottom and sides of the bowl and make sure all the flour gets incorporated.Spoon the batter into the muffin tin and bake for 25 minutes if using standard sized tins,and 15 minutes if using a mini-muffin tin. Muffins will be golden brown and firm to the touch when finished baking.