QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. 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.
QUINOA SQUASH MUFFINS
Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.
Provided by moonl8
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 20
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
- Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden brown, 30 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.1 g, Cholesterol 21.9 mg, Fat 3.6 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 201.9 mg, Sugar 10.5 g
QUINOA MUFFINS
Make and share this Quinoa Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 255, Fat 6.5, SaturatedFat 1.1, Cholesterol 17, Sodium 257.3, Carbohydrate 44.2, Fiber 1.8, Sugar 17.8, Protein 5.4
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HEALTHY QUINOA MUFFINS: 3 WAYS - SIMPLY QUINOA
From simplyquinoa.com
5/5 (2)Total Time 27 minsCategory SnackCalories 135 per serving
- In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
- Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
- Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
QUINOA-BANANA MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (25)Author Chris MoroccoServings 12Estimated Reading Time 5 mins
- Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
- Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
- Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved ¼ cup quinoa.
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