Quinoa Raspberry Muffins

Name: Quinoa Raspberry Muffins
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1/2 cup quinoa; 1/2 cup orange juice; 3/4 cup milk (1%); 1 ½ cups flour (all purpose, with added bran (available at grocery stores)); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp ground cinnamon; 1/3 cup brown sugar (packed); 1/4 cup margarine (soft non hydrogenated, melted); 1 egg; 1/2 tsp vanilla; 1 cup raspberries (frozen)

Jan 5, 2015

Quinoa Raspberry Muffins

So light and full of raspberry flavour, with the added protein of quinoa in each bite. Try varying the flavour with different frozen fruit.

Print Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings muffins

Calories 194 kcal

Ingredients

1/2 cup quinoa
1/2 cup orange juice
3/4 cup milk 1%
1 ½ cups flour all purpose, with added bran (available at grocery stores)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/3 cup brown sugar packed
1/4 cup margarine soft non hydrogenated, melted
1 egg
1/2 tsp vanilla
1 cup raspberries frozen

Instructions

Place quinoa in fine mesh sieve and rinse well.
In small saucepan, combine quinoa with orange juice and 125 mL (1/2 cup) of the milk. Bring to boil over medium high heat. Reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
In another bowl, whisk together flour, baking powder, soda and cinnamon.
Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries.
Divide batter among 10 lightly greased or paper lined muffin cups.
Bake in 200 C (400 F) oven for about 18 minutes or until cake tester inserted in centre comes out clean.