Quinoa Muffins

To make these GF, substitute King Auther Measure-for-measure gluten-free flour for the all-purpose flour.

This recipe is easy to make, dairy-free and full of protein. These sweet and nutty-tasting muffins are a favorite in our home. They are great with the first ‘cuppa’ in the morning.

1 cup quinoa
2 cups all-purpose flour
¾ cup brown sugar (packed)
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup raisins
¼ cup vegetable oil
¾ cup unsweetened almond milk
1 large egg
1 teaspoon vanilla extract

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 and dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and two 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 a toothpick inserted into the center of a muffin comes out clean – 25 to 30 minutes. Cool muffins in pan for five minutes, then transfer to a wire rack to cool completely.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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