Wednesday, September 26, 2012

Sweet Quinoa Muffins

Source: Vegetarian Times (modified by Aimee)
Makes 2 dozen muffins

1 1/2 cups cooked quinoa (3/4 cup uncooked)
1 cup buttermilk (or use 1 TB lemon juice plus enough milk to make 1 cup)
3 TB flaxseed meal
1 cup raisins
2 cups flour (whole wheat pastry flour works well)
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnmon
2 large eggs
1/3 cup oil
1/2 cup honey
1/2 cup sugar (I used brown sugar)

1. Combine cooked quinoa, buttermilk, & flaxseed meal in bowl; let stand 30 minutes.
2.  Place raisins in heat-proof bowl; cover with boiling water.  Let stand 30 minutes with the quinoa mixture; drain.
3. Meanwhile, preheat oven to 350.  Sift together flour, baking soda, salt, & cinnamon.
4. Beat eggs in large bowl.  Whisk in oil, honey, & sugar.  Stir in quinoa mixture.  Fold in flour mixture until just combined.  Fold in raisins.  Fill oiled muffin tins 3/4 full with batter.  Bake 20 minutes or until cooked in the middle.  Cool before serving.

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