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.
BEST EVER QUINOA CHOCOLATE CUPCAKES
Categories Cake Chocolate Dessert Bake Kid-Friendly Wheat/Gluten-Free
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners. In a Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth. Dump in the sugar, cocoa, baking powder, baking soda and salt into the food processor. Blend well to combine. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!) Bake in the centre of the oven for approximately 30 minutes. Test the cupcakes for doneness with a toothpick or cake tester. Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack. Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.
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