Yes, you read that right – quinoa muffins. Don’t knock it ’till you try it, okay?
Andean Quinoa Muffins (33 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 mini muffins
- 2/3 cup quinoa, rinsed
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1 egg
- 1 cup milk
- 1/2 cup liquid honey
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- In a small saucepan, bring 1 1/3 cups of water to a boil over medium-high heat. Add quinoa, reduce heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and let cool.
- Preheat oven to 400F.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together brown sugar, egg, milk, honey, oil, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in quinoa.
- Divide batter equally among prepared muffin cups.
- Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Sometimes, a simple muffin is best. These have such an understated sweet flavor from the honey, a nice heartiness from the quinoa, and just a hint of spice from the cinnamon. It’s a great combination – the perfect simple muffin to enjoy with a cup of tea or coffee.
A couple things to keep in mind:
After you cook the quinoa, it seems like it’s way too much for the batter, but it’s really the perfect amount so that you get that hearty goodness in every bite. That said, if you’re dubious, I would scale that back to 1/2 cup.
Fill the muffin tins up all the way to the top. The batter does puff up so you get those great domed muffin tops, but they don’t double in size the way some muffins do.