Tuesday, January 4, 2011

Almond-Quinoa Muffins

There are certain recipes that deserve repeating. I wanted to try these Almond-Quinoa Muffins again, but this time with a few changes. They are from a great cookbook- Veganomicon- and I wanted to make them using low-fat buttermilk instead of soy milk.

I made few other small changes and the muffins turned out just as delicious as they did the first couple of times that I made them. I've mentioned before that one of the reasons that I love to make muffins is that they aren't supposed to be super sweet and they can be a really healthy snack or breakfast option.

These are a really great way to use leftover cooked quinoa. I love to use red quinoa when I make these because it makes them look interesting. The addition of cardamom in this muffin adds a really great depth to the flavor. I made a double batch and still have some in the freezer, so we can pop them in the microwave for a quick snack!

Almond-Quinoa Muffins from Veganomicon

  • 1 cup vanilla soy milk (I used low-fat buttermilk)
  • 1 tbsp ground flaxseeds
  • 1/4 cup canola oil (I used 1 Tbls canola oil and 3 Tbls unsweetened applesauce)
  • 1/4 cup agave nectar or pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose or whole wheat pastry flour (I used white whole wheat)
  • 1/4 cup almond meal almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 1/4 cups cooked quinoa
  • 1/2 cup finely chopped dried apricots or currants

Preheat the oven to 350 degrees F and lightly grease a non-stick 12-cup muffin tin.
In a medium size bowl, whisk together the soy milk (buttermilk) and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.
In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.




6 comments:

Blog is the New Black said...

I've never tried making muffins with quinoa- what a great idea!

Michele said...

I have lots of quinoa that I need to use up and haven't had many ideas of what to do with it. I think these muffins will be a great use for it.

Lindsey Johnson said...

I have eaten quinoa for about four days straight. I love that stuff. These muffins sound TASTEE. Yum.

Azure said...

Made these last night and they are so good! I used raisins and dried cranberries because that was all I had. They remind me of some of my favorite raisin bran muffins, but so much healthier. What a great way to get some protein in the morning!

Michelle said...

These were delicious! I made a double batch with my 3 1/2 year old daughter and we added some mini chocolate chips, raisins, and craisins instead of the apricots. I used maple syrup and homemade applesauce, and about 1/4 cup of greek yogurt. Thanks for sharing such a great recipe. It's a keeper.

Kelli said...

I was nervous when making these that my young kids wouldn't like the texture of the quinoa in them, but they didn't say a word. They gobbled them up; adding a few chocolate chips always helps :)