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!
This recipe has a wonderful array of flavors and is made with healthy asian-inspired ingredients. I've made this with Haddock and Pollock, but I think it would work with any type of whitefish or even salmon. I like to serve this with plain brown rice and pour the the leftover juice from the baking pan over the whole plate. Don't let any of the ingredients scare you away from trying this recipe, as you should be able to find them at most supermarkets with a little searching. Please enjoy!
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