quinoa ginger muffins
No matter if you have leftover cooked quinoa or need to make a quick batch, these delicous muffins are well worth the little trouble required. Why skip breakfast when you can just grab one of these on the way out the door!
adapted from "Vegetarian Cooking for Everyone" by Deborah Madison
makes about a dozen muffins
- 1 cup cooked or 1/2 cup raw quinoa
- 1 cup whole wheat pastry flour
- 1 cup quinoa flour (if you can't source this, you can substitute more whole wheat pastry flour or experiment with another type)
- 1/4 tsp. salt • 1 tsp. baking soda
- 1/2 cup brown sugar (I used raw cane sugar)
- 1 egg
- 1/4 cup butter, melted, or vegetable oil
- 1 1/4 cups buttermilk or yogurt (vanilla yogurt would be great)
- tsp. vanilla extract
- 1/2 cup chopped candied ginger
Preheat oven to 375 degrees F and spray or oil muffin tins.
If cooking quinoa, rinse the 1/2 cup well and put in a saucepan with 1 cup water, and bring to boil. Cover and simmer until the water is absorbed, about 15 min. then drain.
Combine flours, salt, soda, and sugar in mixing bowl.
Beat the egg with the butter, buttermilk and vanilla.
Stir the wet ingredients into the dry, add the quinoa and the candied ginger, mixing with a spatula, scraping up from the bottom of the bowl so that the flour is mixed in throughly.
Scoop the batter into the muffin cups.
Bake until firm and light brown. Approx. 20-30 minutes, depending on your oven.
Enjoy your muffin with a nice mug of coffee or tea.