For various reasons I’ve been taking a long hiatus from home improvement. I have, however, gotten back into the kitchen. My most interesting achievement as of late: quinoa muffins.
I adapted this recipe to suit my tastes.
1/4 cup canola or vegetable oil
1/4 cup sugar
1/2 teaspoon vanilla
2 Tablespoons honey
1/4 cup milk
1/8 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup flour
1 Tablespoon orange zest
1 Tablespoon diced Crasins
1/2 cup cooked quinoa
Preheat oven to 350.
In a bowl, mix oil, sugar, vanilla, egg, and honey. Add milk and stir again.
In a separate bowl mix the salt, baking powder, baking soda, flour, and nutmeg. Add to wet mixture and stir until just blended. Fold in orange zest, Crasins, and quinoa.
Pour into greased mini muffin pan and bake for 10-12 minutes. Makes approx. 20 mini muffins.
These were so quick and easy and surprisingly tasty to boot. A few muffins make a nice little snack with a bit of added heartiness and protein. They have a texture somewhat like cornmeal or bran. The softer the quinoa, the softer the muffin.
I will definitely make another batch of these later this week. I’d like to try some other flavor combos: raspberry lemon, chocolate banana, or apple cinnamon. Yum!