Ingredients
-
1
-
1/4
-
-
2
-
3/4
-
1 1/2
-
1
-
1/2
-
3/4
-
1
-
-
-
-
-
Directions
Quinoa Muffins,From Everyday Food, January/February 2008.,I never in a million years would’ve thought to add quinoa to muffins but it works! The vanilla gives the muffins a nice flavor along with the nuttiness of the quinoa. What a great breakfast recipe!
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Steps
|
1
Done
|
Preheat Oven to 350f |
|
2
Done
|
in a Medium Saucepan, Bring Quinoa and 1 Cup Water to a Boil. |
|
3
Done
|
Reduce to a Simmer; Cover, and Cook Until Water Has Been Absorbed and Quinoa Is Tender, 11 to 13 Minutes. |
|
4
Done
|
Meanwhile, Brush a Standard 12-Cup Muffin Pan With Oil; Dust With Flour, Tapping Out Excess. |
|
5
Done
|
in a Medium Bowl, Whisk Together Flour, Sugar, Baking Powder, Salt, Raisins, and 2 Cups Cooked Quinoa; Reserve Any Leftover Quinoa For Another Use. |
|
6
Done
|
in a Small Bowl, Whisk Together Oil, Milk, Egg, and Vanilla. |
|
7
Done
|
Add Milk Mixture to Flour Mixture, and Stir Just Until Combined; Divide Batter Among Prepared Muffin Cups. |
|
8
Done
|
Bake Until Toothpick Inserted Into the Center of a Muffin Comes Out Clean, 25 to 30 Minutes. |
|
9
Done
|
Cool Muffins in Pan, 5 Minutes; Transfer to a Wire Rack to Cool Completely. |
|
10
Done
|
Store in an Airtight Container Up to 5 Days. |
