Prep 20 mins
Cook 43 mins
From Everyday Food, January/February 2008.
Make and share this Quinoa Muffins recipe from Food.com.
- Preheat oven to 350°F
- In a medium saucepan, bring quinoa and 1 cup water to a boil.
- Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla.
- Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
- Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
- Store in an airtight container up to 5 days.
JUST WONDERFUL!!! I have cooked and baked with quinoa before so knew to rinse and "massage" ( :) -:) it thoroughly before hand...for baking especially it helps to use the toasting method like in DiB's Quinoa-Toasted ~ the nutty flavor of the grain is improved greatly then...I flavored my cooked quinoa with a cinnamon, salt and brown sugar/splenda mix to prep it as well...I always flavor my ingredients as I go in baking...I added a full teaspoon of cinnamon in with the flour also because I love "spice" :) :) :) & I doubled up the vanilla because I read somewhere to do that for luck :) ??? or something :) ... I have no whole milk in the house right now because we are using soy so I used a mix of vanilla soy milk and vanilla yogurt and added one cup of this mixture...instead of literally using raisins I added over a cup of dehydrated fruit of my own making...I had a lot on hand right now because dehydrating is my new past time (lol) - (a yummy blend of dried berries, grapes, nannas and pineapple) ...also threw in a full tablespoon of flax-seed - this made it all extra yummy and I knew it was going to be good because I could not stop licking the bowl...5 star muffins the hugest hit I have had in forever ...everyone was like "what is this???"...SO YUM!!! ... Nutty, Earthy, Sweet *JUST WONDERFUL* - thanks so much Vino Girl - a fabulous recipe!!!
My favorite muffins, and favorite way to eat quinoa. The rinsing really does make a difference in bringing out the quinoa's flavor, so I wouldn't skip that step. I often omit the raisins, double the batch, and freeze most of the muffins individually wrapped in tin foil together inside a plastic bag. Then most mornings I'll pull one out, pop it in the toaster oven at 200-250, and voila! Delicious way to start the day.
Terrific...should really be tried! I normally wouldnt try a recipe with an ingredient I have never worked with before, like quinoa but because it was by this chef, and I really like her recipes, I went ahead and did and very glad too. Directions were very simple, ingredient list was easy too. I had a cup of quinoa that I bought to try but wasnt sure how I was going to try it. My 4 yr old suggested muffins. We used all organic ingredients, subbed white whole wheat organic flour for the regular flour. Had no raisins so put walnuts in walnuts and carob chips. The taste was very unique but not something you have to get use to. The taste was not overly sweet, but was not lacking in flavor. It had an earthy tone to it but not so much that you felt like you were eating something purely for the health aspect of it. The texture was nice too; not spongey at all. I will definitly make these again, and try adding a bit of flax and wheat germ (just to get some of the omegas and more fiber in for my daughter) with the flour part next time. Excellent recipe for a healthy breakfast, snack, etc... Thank you so much for sharing.