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.
SKINNY QUINOA MUFFINS: 3 WAYS
All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That's it.
Provided by Alyssa
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
- Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
- Just before baking, folding in your desired add-ins.
- Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
- Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
- Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 134.69 kcal, Carbohydrate 22.91 g, Protein 4.7 g, Fat 2.91 g, SaturatedFat 0.55 g, Cholesterol 18.19 mg, Sodium 91.99 mg, Fiber 2.02 g, Sugar 4.61 g
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
SIMPLY PERFECT PUMPKIN MUFFINS
These are my favourite pumpkin muffins - tender and moist, with a crunchy top and perfectly pumpkin.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F. (not convection/fan-assisted). Prepare 18 muffin cups by greasing (both the cup and the top of the tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs slightly.
- Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth. Add the flour mixture to wet ingredients and mix until smooth and well combined.
- Divide the batter between 18 muffin cups. You'll be filling them almost to the top of the cup or liners, with just a bit of the liner showing.
- Bake at 375° F. for 22 - 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they're not actually). Muffins should be very lightly browned on top and around edges when cooked. My oven is usually 25 minutes.
- Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
- These are at their best on the day they are baked. They lose their crunchy top as they sit too long at room temperature. If you aren't eating right away, freezing is a good option to keep the crunch.
Nutrition Facts : Calories 299 kcal, Carbohydrate 41 g, Protein 4 g, Fat 15 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 muffin
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN MUFFINS
Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
PUMPKIN QUINOA MUFFINS
I know, actual cooked quinoa IN the muffins... but really give them try, it's great way to add some whole grains into your diet. It's also best to make sure you cook the quinoa well so that it's not too moist and sticky.
Provided by kelly in TO
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
- In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
- In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
- Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
EASY PUMPKIN MUFFINS
Simple recipe for a moist, delicious muffin.
Provided by Marty's Musings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl mix together the cake mix, canned pumpkin, cinnamon, nutmeg and cloves until smooth.
- Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 2394 kcal, ServingSize 1 serving
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