Lemon Poppy Seed Quinoa Muffins
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!
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READY IN: 30mins
SERVES: 10
YIELD: 10 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 1⁄3cup sugar
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1
- 1⁄3cup honey
- 3⁄4cup soymilk
- 1⁄4cup canola oil
- 2tablespoons lemon juice
- 2tablespoons lemon extract
- 1teaspoon lemon zest
- 2tablespoons poppy seeds
- 1
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DIRECTIONS
- 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.
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