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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.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Quinoa Muffins

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 3/4 cup whole milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together.

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