Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Whole Wheat-Honey Quinoa Muffins Monday August 30, 2010

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 8:28 pm

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

  1. Preheat oven to 350
  2. 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.
  3. In a medium bowl, whisk together flour, baking powder, salt, cranberries, and the cooked quinoa.
  4. 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.
  5. 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.

3 Responses to “Whole Wheat-Honey Quinoa Muffins”

  1. Kate Says:

    We finally tried these. The verdict? Thumbs up! They are dense and mildly chewy but by no means tough. These hearty muffins are moist, not too sweet, and tasty yet make you feel good to eat them – like you’re doing something good for yourself.

  2. The Professor Says:

    This has become a new breakfast staple. Yummy and filling. I’ve made a few variations on the fruit front:

    Apricots (I think this is my favorite)
    Apple with a little cinnamon

    Soon I’m going to try blueberries.

  3. T Says:

    Had to weigh in… LOVED them, especially with the apricot!!! Going to make a batch myself this week. Thanks for sharing!!

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