I’m getting bored with my breakfast routine and I’ve been thinking muffins. Yummy, healthy muffins that I could freeze and defrost when the urge strikes. I found a recipe that fits the bill on one of my favorite foodie websites, Enlightened Cooking.
- 1 cup quinoa, rinsed in a mesh sieve
- 2 cups white whole wheat flour (i.e. King Arthur brand)
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dried cranberries or any dried fruit you like
- 3/4 cup lowfat milk
- 2/3 cup honey (or agave nectar, brown rice syrup, or maple syrup)
- 1/4 cup light olive oil or other neutral cooking oil (e.g., canola, safflower)
- 1 large egg
- 1 teaspoon vanilla extract
PREPARATION – Makes 12 muffins
- Preheat oven to 350
- Bring quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer; cover, and cook 15-20 minutes until water has been absorbed and quinoa is tender. Cool.
- In a medium bowl, whisk together flour, baking powder, salt, cranberries, and the cooked quinoa.
- In a small bowl, whisk together the milk, honey, oil, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined (do not overmix or muffins will be tough). Divide the batter among the prepared muffin cups.
- Bake 25-30 minutes until toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.