These are savoury Red Quinoa Corn Muffins and are great with soup or eggs instead of toast. Not just for those who are gluten & yeast free! This makes 4, so just double the recipe if you want 8. 1/2 cup organic fine cornmeal, 1/8 cup organic cornflour, 1/2 cup cooked red or any colour quinoa, 1/2 Tblsp baking powder, 1/4 tsp baking soda, 1/4 tsp sea or Himalayan salt, 1/2 cup milk of choice, 1 1/2 Tblsp chia seeds soaked in 4 1/2 Tblsp water, 1 Tblsp olive or coconut oil, 1 egg (this can be omitted, just double the oil), 1/2 cup coriander leaves, 1 red chilli or 1 Tblsp dried tomatoes chopped. Oven 200C, oil 4 muffin cups. Sift dry ingredients, add cooked quinoa. Whisk wet ingredients, add gloopy chia. Fold wet into dry and stir without over-mixing. Add coriander, chilli or tomatoes. Bake approximately 25 minutes or until skewer test shows they’re done. These are best served warm. They are an excellent source of fibre & calcium. I loved them with goats cheese, tomato & basil on one half and avocado, tomato and egg on the other. These are really quick to make.