1/2 cup quinoa, cooked in 1 cup water until tender and water is absorbed, then cooled a bit
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1 tsp xanthan gum
4 tso baking powder
1/2 tsp salt
1/2 tsp each dried basil, marjoram, and oregano
1/4 tsp freshly ground black pepper
3 tbsp olive oil
1 cup milk
1/4 cup (generous!) freshly, finely grated Parmesan cheese
Grease 12 muffin tins.
In a medium bowl, whisk flours and starches, flaxseed meal, xanthan gum, baking powder, salt, herbs, and cheese.
In a large bowl, combine quinoa (making sure it's cool enough to not cook the eggs), oil, eggs, milk, and cheese. Whisk until well combined.
Stir into dry ingredients, just to mix.
Fill prepared muffin tins about 3/4 full. Bake muffins at 400F for 20 to 25 minutes.