Quinoa Muffins Recipe

by Jenny Manseau on February 26th, 2014

Quinoa Muffins (Makes 12 Muffins)

1 cup quinoa rinsed ¼ cup vegetable oil, such as safflower, plus more for pan 1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan ½ cup almond flour ¾ teaspoon of xanthan gum ¾ cup packed dark-brown sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ crasins ½ chopped nuts ¾ cup whole milk (I use soy milk) 1 large egg 1 teaspoon pure vanilla extract

~ Preheat oven to 350° ~ In medium saucepan, bring quinoa and 1 cup water to boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 to 10 minutes. ~ Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. ~In a medium bowl, whisk together flours, sugar, baking powder, xanthan gum, salt, crasins, nuts 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 amount prepared muffin cups. ~Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 minutes. ~Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. ~Store in an airtight container up to 5 days

Adapted from Martha Stewart: Everyday Food Jan/Feb 2008 pg. 142


—————————- Author Information: Jenny Manseau – Gluten Free Blogger. Location: Portsmouth, RI Website: www.creativecookinggf.com Facebook: www.facebook.com/creativecookinggf Twitter: www.twitter.com/creatively_gf E-mail: creativecookinggf@gmail.com


Tags: , , , , , ,

One Response to “Quinoa Muffins Recipe”

  1. diane says:

    Can these be frozen after baking and for how long?

Leave a Reply