Quinoa Muffins
"From Everyday Food, January/February 2008."
photo by Jonathan Melendez
- Ready In:
- 1hr 3mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 cup quinoa, rinsed
- 1⁄4 cup vegetable oil, such as safflower, plus more
- vegetable oil, for pan
- 2 cups all-purpose flour, plus more for pan
- 3⁄4 cup packed dark brown sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup raisins
- 3⁄4 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
directions
- Preheat oven to 350°F
- 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; dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 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 toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
- Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
- Store in an airtight container up to 5 days.
Questions & Replies
-
365 in centigrade -
What is carb count in each muffin?
Reviews
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JUST WONDERFUL!!! I have cooked and baked with quinoa before so knew to rinse and "massage" ( :) -:) it thoroughly before hand...for baking especially it helps to use the toasting method like in DiB's recipe#16399 ~ the nutty flavor of the grain is improved greatly then...I flavored my cooked quinoa with a cinnamon, salt and brown sugar/splenda mix to prep it as well...I always flavor my ingredients as I go in baking...I added a full teaspoon of cinnamon in with the flour also because I love "spice" :) :) :) & I doubled up the vanilla because I read somewhere to do that for luck :) ??? or something :) ... I have no whole milk in the house right now because we are using soy so I used a mix of vanilla soy milk and vanilla yogurt and added one cup of this mixture...instead of literally using raisins I added over a cup of dehydrated fruit of my own making...I had a lot on hand right now because dehydrating is my new past time (lol) - (a yummy blend of dried berries, grapes, nannas and pineapple) ...also threw in a full tablespoon of flax-seed - this made it all extra yummy and I knew it was going to be good because I could not stop licking the bowl...5 star muffins the hugest hit I have had in forever ...everyone was like "what is this???"...SO YUM!!! ... Nutty, Earthy, Sweet *JUST WONDERFUL* - thanks so much Vino Girl - a fabulous recipe!!! -
My favorite muffins, and favorite way to eat quinoa. The rinsing really does make a difference in bringing out the quinoa's flavor, so I wouldn't skip that step. I often omit the raisins, double the batch, and freeze most of the muffins individually wrapped in tin foil together inside a plastic bag. Then most mornings I'll pull one out, pop it in the toaster oven at 200-250, and voila! Delicious way to start the day.
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These are awesome! I could never get my picky family to eat (and enjoy) quinoa, until now that is! These will be a tasty and healthy breakfast muffin in our home! I did use currants instead of raisins and used a full cup of them. I also added 1 tsp of cinnamon, and added 1 tbsp of lemon juice to my measure of 2 % milk. Thanks for sharing an awesome recipe! -
These were pretty darn fabulous! I followed the recipe but substituted olive oil for vegetable oil, whole wheat flour instead of all purpose flour and used buttermilk instead of whole milk. They turned out nice and light with a crunchy texture similar to cornbread. I will make these again - thanks for posting! -
Terrific...should really be tried! I normally wouldnt try a recipe with an ingredient I have never worked with before, like quinoa but because it was by this chef, and I really like her recipes, I went ahead and did and very glad too. Directions were very simple, ingredient list was easy too. I had a cup of quinoa that I bought to try but wasnt sure how I was going to try it. My 4 yr old suggested muffins. We used all organic ingredients, subbed white whole wheat organic flour for the regular flour. Had no raisins so put walnuts in walnuts and carob chips. The taste was very unique but not something you have to get use to. The taste was not overly sweet, but was not lacking in flavor. It had an earthy tone to it but not so much that you felt like you were eating something purely for the health aspect of it. The texture was nice too; not spongey at all. I will definitly make these again, and try adding a bit of flax and wheat germ (just to get some of the omegas and more fiber in for my daughter) with the flour part next time. Excellent recipe for a healthy breakfast, snack, etc... Thank you so much for sharing.
see 8 more reviews
Tweaks
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Tasty and not very sweet. I made ours gluten free by using mainly white rice flour and some brown rice flour plus half the amount of tapioca starch. (I used a bit over 2 cups and increased the brown sugar slightly) I also added 1 tsp guar gum. I used a mix of red and white quinoa which I rinsed well and cooked with more water than called for. I used canola oil instead of vegetable, baking soda and 1 tbs organic apple cider vinegar for the baking powder, sea salt, less currants instead of raisins, 2 % milk as that is what I had on hand and alcohol free vanilla. They were really good when first made but they became too hard after cooking down for a few hours. I'm sure as stated they would still be soft though it's just my gluten free conversions that made them that way.
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These were pretty darn fabulous! I followed the recipe but substituted olive oil for vegetable oil, whole wheat flour instead of all purpose flour and used buttermilk instead of whole milk. They turned out nice and light with a crunchy texture similar to cornbread. I will make these again - thanks for posting!
-
JUST WONDERFUL!!! I have cooked and baked with quinoa before so knew to rinse and "massage" ( :) -:) it thoroughly before hand...for baking especially it helps to use the toasting method like in DiB's recipe#16399 ~ the nutty flavor of the grain is improved greatly then...I flavored my cooked quinoa with a cinnamon, salt and brown sugar/splenda mix to prep it as well...I always flavor my ingredients as I go in baking...I added a full teaspoon of cinnamon in with the flour also because I love "spice" :) :) :) & I doubled up the vanilla because I read somewhere to do that for luck :) ??? or something :) ... I have no whole milk in the house right now because we are using soy so I used a mix of vanilla soy milk and vanilla yogurt and added one cup of this mixture...instead of literally using raisins I added over a cup of dehydrated fruit of my own making...I had a lot on hand right now because dehydrating is my new past time (lol) - (a yummy blend of dried berries, grapes, nannas and pineapple) ...also threw in a full tablespoon of flax-seed - this made it all extra yummy and I knew it was going to be good because I could not stop licking the bowl...5 star muffins the hugest hit I have had in forever ...everyone was like "what is this???"...SO YUM!!! ... Nutty, Earthy, Sweet *JUST WONDERFUL* - thanks so much Vino Girl - a fabulous recipe!!!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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