Ingredients

• 1-1/2 cups Organic Quinoa Flour
• 1-1/2 cups Gluten Free Medium Cornmeal
• 1-1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 4 Tbsp Canola Oil or Grape Seed Oil
• 6 Tbsp Agave Syrup
• 2 Eggs large
• 1-1/4 cups Buttermilk or Whey
• 1/2 tsp Lemon's Zest (or more to taste)
• 1 cup Cranberries (fresh or thawed)

Instructions

1. Combine the eggs, agave, oil, and whey or buttermilk.
2. Mix in the flour, cornmeal, baking soda and salt.
3. Fold in the cranberries and lemon zest.
4. Spoon dough into greased muffin tins and bake at 350ºF for approximately 25 minutes.