I was just at Disney for a week and after an amazing week of fun with the family and over-indulging in some great food I am ready for some clean eating and getting back to my regular go-to meals and snacks. I had seen quinoa muffin recipes here and there, so I was really curious as to how they would turn out, so I decided I needed to give a recipe a try and see how the results were. I found a recipe with good reviews on marthastewart.com. I adapted the recipe slightly and the results are good. Like most muffin recipes, they taste best the day they are baked. I did put a little smear of margarine on them which tasted nice, a small dollop of jam would be good too. If you are looking to try a quinoa muffin recipe give this one a try.
- 1/2 cup of uncooked quinoa
- 1 cup of water
- 2 cups all-purpose flour, plus a bit more to flour muffin tin
- 3/4 cup dark brown sugar or 6 tbsp brown sugar blend splenda (if you want to decrease the sugar)
- 1 1/2 tsp baking powder
- 1 tsp kosher (coarse) salt
- 1/2 cup dried cranberries
- 1/4 cup of canola oil, plus a bit more to grease muffin tin
- 3/4 cup 1% buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
- In a saucepan bring the quinoa and water to a boil, cover, turn to low and cook for 15 minutes. After 15 minutes remove from the heat and let stand for 5 minutes. Remove the cover and fluff with a fork. Turn out to a bowl and let cool slightly before mixing into muffin mixture.
- Pre-heat oven to 350 degrees, and prepare a muffin tin by brushing each cup lightly with canola oil (easily done using a mini silicon brush). Follow by flouring the tin and shaking out the excess. This helps greatly, and the muffins won’t stick. You could also use paper liners, however, the muffin may stick. You could also try using Pam with flour (which is recommended on marthastewart.com on the online vide0).
- In a large mixing bowl combine flour, dark brown sugar, salt and dried cranberries.
- In another bowl whisk together canola oil, buttermilk, egg and vanilla.
- Once quinoa has cooled, mix into the wet ingredients and then pour into the dry ingredients. Fold together until combined, trying not to overmix. The mixture will be sticky.
- Using a large cookie scoop, fill muffin tin equally with batter.
- Bake for 25 minutes, checking with a toothpick that muffins are done.
- Let cool for 5 minutes in the pan, and then remove and let cool completely.
- Enjoy the day they are baked, or if eating the next day you can always warm them up slightly in a toaster oven.