1 cup quinoa flour
1 cup yellow cornmeal
2 Tablespoons double-acting baking powder
1 teaspoon sea salt
1/3 cup Wholesome Sweeteners Fair Trade Organic Amber Honey
6 Tablespoons canola oil, plus a bit more for brushing the muffin tins
1 cup whole organic milk
2 large cage-free eggs

Preheat oven to 400°. In a medium bowl, sift flours, baking powder and salt.

In another medium bowl, whisk honey and oil until smooth. Whisk in the milk and eggs. Pour milk mixture into cornmeal mixture. Whisk until almost smooth. There might be small lumps; let them stand--if the batter is overbeaten, it can be dense and heavy).

Brush muffin tins with oil, even if using a non-stick pan. Pour batter evenly into tins. Bake for 17 to 20 minutes on the center rack, until the tops are golden and an inserted toothpick inserted in the middle of a muffin comes out clean. Remove from oven; cool for 5 minutes, then remove from tins. 

Serve warm, with butter and honey, or carrot pumpkin seed spread.