I found this recipe on Martha Stewart's website and was very pleased with the original. The recipe below includes the changes I made to make it even healthier. I enjoyed these muffins best right out of the oven. Since they are a little denser I would suggest eating them within a day or two. I didn't try the freezer option (freeze and eat later), although I am sure that would be great too. They were warm, crumbly, brown sugar sweet and delicious!
1 cup quinoa, rinsed - makes a little extra so feel free to do a shy cup
3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons flaxseed meal
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup dried cranberries
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla
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. Leave lid on for a couple more minutes just for good measure. You don’t want the seeds crunchy!
In a medium bowl, whisk together flours, sugar, baking powder, salt, dried cranberries, 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 into paper 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.
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