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Prep 10 mins
Cook 20 mins
These muffins are a clever use of quinoa, as the grain blends right in with the texture of the poppyseeds. They taste just like lemon poppyseed muffins but have some added nutrition and are much more filling for breakfast. The recipe calls for canola oil, but I have also made it with coconut oil and that works very well. Enjoy!
- Preheat oven to 375 degrees. Mix dry ingredients well, set aside. Mix egg, honey, soymilk, oil, and lemon ingredients with a whisk or electric mixer. Add the dry ingredients slowly, mixing well. Add the poppyseeds and quinoa, stir until incorporated evenly. Pour mixture into greased muffin pan or cups, filling to just below the rim. Bake at 375 degrees for 20-24 minutes, until top is golden brown.
I really was skeptical to whether this recipe would work or not. Batter was very liquid. 2 Tbsps lemon extract?? really. I used black quinoa (leftover, cooked) and processed it and all the wet ingredients in my food processor. They turned out WONDERFUL...exactly as I had hoped. I will admit I used only 2 tsps. lemon extract but more like 1 Tbsp of lemon zest so it was a trade off. Great texture - medium density. Not too sweet which is also what I was looking for. It's 11:45pm and my kids will have a healthy breakfast muffin for tomorrow. Yeah!