Quinoa Blueberry Muffin

Quinoa Blueberry Muffin
courtesy of Hillbillyhousewife.com

Quinoa Muffins

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract

Cook the quinoa in a cup of water. Bring the mixture to a boil and reduce to a simmer. Cover and cook for 10 to 15 minutes or until the liquid is absorbed and the quinoa is tender. You will end up with 2 cups of cooked quinoa. Set it aside to cool.

In the meantime combine the flour, sugar, baking powder and salt. Add the quinoa and stir until you have it worked into the flour mixture.

Combine the remaining ingredients in a cup or small bowl, then pour them into the flour / quinoa mixture. Stir it just until everything is combined.

Spray a regular sized 12 cup muffin pan with nonstick spray. Scoop the batter into the tins. Bake in a preheated 350F oven for 25 minutes.

Quinoa Muffin Variations

Here are a couple of “

add-on” ideas for these rather plain quinoa muffins. Incorporate those ingredients with the quinoa into the flour mixture, then proceed as mentioned above.

• 1/2 cup of raisins
• 1/2 cup of chopped dried dates
• 1/4 cup of dried apricots and 1/4 cup of chopped almonds
• 1/2 cup of chopped apple pieces and a good dash of cinnamon
• 1/4 cup of apple finely chopped apple or raisins and 1/4 cup chopped walnut pieces
• 1/2 cup mashed banana and 1/4 cup walnuts
• 1/2 cup fresh, frozen or dried blueberries

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LOVE these! They make such a great quick snack. I used 1/2 whole wheat and 1/2 all purpose flour so they were pretty dense and didn't raise much. I made them twice and both times I ended up with 22 muffins. Here is the nutritional info for mine:

Calories: 107

Carbs: 16

Fat: 3

Protein: 3

Fiber: 1

Iron: 4