Christmas Quinoa Muffins Recipes

SAVORY QUINOA MUFFINS

Steps:

• Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
• In a large bowl, whisk together eggs, oil, and milk.
• In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
• Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.

SAVORY QUINOA EGG MUFFINS WITH SPINACH

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and lightly grease a muffin pan .
• Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
• Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
• In a nonstick pan, heat the olive oil over medium heat.
• Add the onion and sauté for a few minutes until soft.
• Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
• In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
• Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
• Bake the quinoa muffins for 20 minutes.

CHRISTMAS QUINOA MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier).
• Mix first 6 dry ingredients together.
• In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together.
• Fold wet ingredients into dry until just combined. Do not overmix.
• Fold in sugared cranberries and pumpkin seeds
• Line muffin tins with parchment cups or grease with oil of choice. I used parchment.
• Use regular size ice cream scoop to fill muffin cups.
• Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
• Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy!
• As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).

QUINOA MUFFINS

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 MUFFINS

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.