QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
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
Make and share this Quinoa Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255, Fat 6.5, SaturatedFat 1.1, Cholesterol 17, Sodium 257.3, Carbohydrate 44.2, Fiber 1.8, Sugar 17.8, Protein 5.4
CHRISTMAS QUINOA MUFFINS
A great way to use leftover plain quinoa that makes fluffy, but hearty, filling, healthy muffins that I call Christmas muffins because of the red and green. I make quinoa in my rice cooker the night before (1:2 ratio) (also great for fluffy pancakes).
Provided by healthyrecipenut
Categories Breads
Time 50m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 170.7, Fat 6, SaturatedFat 1.1, Cholesterol 13.8, Sodium 196.3, Carbohydrate 26.6, Fiber 2.3, Sugar 11.9, Protein 4
QUINOA SQUASH MUFFINS
Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.
Provided by moonl8
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 20
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
- Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden brown, 30 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.1 g, Cholesterol 21.9 mg, Fat 3.6 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 201.9 mg, Sugar 10.5 g
QUINOA MUFFINS WITH PEACHES AND PECANS
A nutrient dense muffin that can fill you up and keep you going!
Provided by CULINARYJEN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
- Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
- Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 40 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 271.6 mg, Sugar 12.4 g
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QUINOA MUFFINS - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
Reviews 27Estimated Reading Time 3 minsCategory BreakfastTotal Time 45 mins
- In a medium bowl, whisk together flour, sugar, baking powder, salt, mini chocolate chips and quinoa.
- In a small bowl, whisk together oil, buttermilk, egg, yogurt, and vanilla. Add milk mixture to flour mixture and stir just until combined. Divide among muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins in pan for 5 minutes then transfer to a wire rack to cool. Enjoy!
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