Quinoa Corn Muffins Recipes

QUINOA MUFFINS

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.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

QUINOA CORN MUFFINS

Steps:

• Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
• Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
• Remove from heat and spread out on plate to cool.
• Preheat oven to 400 degrees.
• Cream sugar and butter until smooth and fluffy.
• Add eggs one at a time mixing well after each addition.
• In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
• Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
• Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.

QUINOA CORN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
• In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

QUINOA SQUASH MUFFINS

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.

QUINOA CORN MUFFINS

Steps:

• Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
• . In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
• Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.
• PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.
• Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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