Quinoa Muffins

READY IN: 1hr 3mins
Recipe by Vino Girl

From Everyday Food, January/February 2008.

Top Review by free-free

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 recipe#16399 ~ 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!!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. In a medium saucepan, bring quinoa and 1 cup water to a boil.
  3. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  4. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
  5. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  6. In a small bowl, whisk together oil, milk, egg, and vanilla.
  7. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  8. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  9. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
  10. Store in an airtight container up to 5 days.

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