Betty's Quinoa Muffins
Quinoa Muffins -- Recipe from FitAnge S:
Ingredients
| Quinoa | 1 Cup (16 tbs) , rinsed | |
| Vegetable oil | 1/4 Cup (4 tbs) (such as safflower) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Packed dark brown sugar | 3/4 Cup (12 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Raisins | 1/2 Cup (8 tbs) | |
| Whole milk | 3/4 Cup (12 tbs) | |
| Eggs | 1 Large | |
| Pure vanilla extract | 1 Teaspoon | |
| For preparing pan | ||
| Vegetable oil | 1 Teaspoon (For greasing) | |
| Flour | 1 Tablespoon (For dusting) |
Directions
GETTING READY
1. Preheat oven to 350 degree F.
2. Grease a 12-cup muffin pan with oil and dust with flour, tapping out excess.
MAKING
3. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook for 11-13 minutes or until water is absorbed and quinoa is tender.
4. In a medium bowl, add flour, brown sugar, baking powder, salt, raisins, and 2 cups of cooked quinoa, reserving leftover for later use. Mix to combine.
5. In a separate bowl, mix together egg, milk, oil, and vanilla. Whisk well.
6. Pour milk mixture into the bowl with dry ingredients, and stir just until combined.
7. Divide batter equally among prepared muffin cups.
8. Pop in oven and bake for 25-30 minutes or until toothpick when inserted comes out clean.
9. Remove pan from oven and cool muffins in pan for 5 minutes. Transfer to a wire rack to cool completely.
SERVING
10. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 254Calories from Fat 58
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 224 mg9.33%
Total Carbohydrates 44 g14.7%
Dietary Fiber 1 g4%
Sugars 17 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
