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!!!
- 236.59 ml quinoa, rinsed
- 59.14 ml vegetable oil, such as safflower, plus more
- vegetable oil, for pan
- 473.18 ml all-purpose flour, plus more for pan
- 177.44 ml packed dark brown sugar
- 7.39 ml baking powder
- 4.92 ml salt
- 118.29 ml raisins
- 177.44 ml whole milk
- 1 large egg
- 4.92 ml pure vanilla extract
Directions See How It's Made
- 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.