The recipe was from MarthaStewart.com but I changed it up a bit as I don’t like to use white flour (I should also mention that I’m no Martha Stewart…never been to jail!). I also think that next time, I would reduce the sugar to 1/2 cup because I found the applesauce added extra sweetness.
This is the original recipe with my adaptations in brackets.
1 cup uncooked white quinoa
1/4 cup vegetable oil (I used 1/2 cup of applesauce instead)
2 cups all-purpose flour (I used 100% whole wheat)
3/4 cup dark brown sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 cup raisins
3/4 cup whole milk (I used skim)
1 large egg
1 tsp vanilla
Preheat oven to 350ºc. In a meduim saucepan combine the quinoa with 2 cups of water. Bring to boil and then cover and simmer for 10 to 13 minutes, until the water is absorbed.
Prepare your muffin tin with vegetable oil and dust with flour. In a medium bowl whisk together flour, sugar, baking powder, salt, raisins and 2 cups of cooked quinoa. Save any leftover quinoa for another use.
In a small bowl whisk together oil, milk, egg, and vanilla. Add to the dry mixture and stir until combined. Make sure not to overmix as the muffins will become to heavy (and rubbery). Bake muffins for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Store in airtight container for up to 5 days.
This is great afternoon snack as it’s packed with protein and fiber.