Quinoa Muffins (3 ways)

Quinoa Muffins

 

If you remember a few days ago, I mentioned I’d had my last hoorah in the kitchen.  Well after yesterday I realize I definitely spoke to soon.  My inspiration to cook came on pretty strong with a crock pot soup, dinner, and 3 batches of muffins.  Did you get all of that?  And I must say I enjoyed every minute of it.  It was really just another reminder of how much I love spending time in the kitchen.  I guess I’m making the most of it before the baby comes.  There are some sort of zen like feelings that come over me while cooking.  I tend to tune out most of my usual thoughts and end up with a clear mind.  Especially when I’m pleased with my results : ).

 

Muffins!

 

So why 3 batches of muffins?  I wanted to make something to share with my chiropractor.  For the month of January I went twice weekly and it was a wonderful experience.  My body feels great.  The method of chiropractic is non-force, known as network chiropractic, and it’s truly incredible.  Not only does my body feel balanced but my mind does as well.  I truly feel it’s a full body healing experience reaching your emotions, spirituality, and physical body.  What more could I ask for as I am on my way to delivering my first child?

 

Quinoa

 

I wanted to make healthy muffins so I decided to use a blend of red and white quinoa.  I made two batches with cooked quinoa and one with raw just to see the difference.  Honestly I didn’t notice much at all.  I cooked my quinoa with a 1:1 ratio as to not end up with a soggy pot so they were soft but still firm.  One batch was quinoa almond, the next banana quinoa, and the last an oat bran recipe using what was left of the quinoa and I added in some fresh chopped pear.  Josh and I did a taste test and we couldn’t come up with a favorite.  Taste and texture were spot on in all three.

 

Left: Quinoa Almond, Middle: Banana Quinoa, Right: Oat Bran Pear Quinoa

Back Left: Quinoa Almond, Back Right: Oat Bran Pear Quinoa, Front: Banana Quinoa

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Quinoa Almond Muffins (makes 12)

  • 2 cups cooked quinoa, cook 1 cup quinoa with 1 cup water
  • 1/4 cup oil (not olive)
  • 2 cups spelt flour
  • 3/4 cups brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon almond extract
  • 1/4-1/2 cup slivered almonds
  1. Brush muffin tin with oil and dust with flour.  Set aside.
  2. Preheat oven to 350°.
  3. In a medium bowl whisk together flour, sugar, baking powder, salt, slivered almonds, and cooked quinoa.
  4. In a small bowl whisk together oil, milk, egg, and almond extract.
  5. Add wet to dry ingredients just mixing until incorporated.
  6. Pour batter into muffin tin and bake 25-30 minutes.  Allow to cool 5 minutes in pan before transferring muffins to a cooling rack.
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Banana Quinoa Muffins (makes 12 normal or 24 minis)

  • 1 1/2 cups spelt flour
  • 3 tablespoons maple syrup
  • 1 teaspoon baking powder
  • 1 egg
  • 4 tablespoons olive oil
  • 3/4 cup milk
  • 1/2 cup quinoa, uncooked (or you can use 1 cup cooked quinoa)
  • 2 bananas, mashed
  1. Brush muffin tin with oil and dust with flour.  Set aside.
  2. Preheat oven to 350°.
  3. Whisk together flour, baking powder, and quinoa in a medium sized bowl.
  4. In another bowl whisk eggs, syrup, and oil.  Mix in mashed bananas.
  5. Add wet to dry ingredients mixing until just incorporated.
  6. Pour batter into muffin tin and bake 13-15 minutes for mini’s and 20-25 minutes for normals.  Allow to cool for 5 minutes before removing from tin and cooling on a rack.
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Oat Bran Muffins with Pear and Quinoa (makes 12)

  • 1 cup mother’s oat bran
  • 3/4 cup spelt flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup oil (not olive)
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup cooked quinoa (it was what I had leftover from the quinoa almond muffins)
  • 1/3 cup chopped fresh pear (skin removed)
  1. Brush muffin tin with oil and dust with flour.  Set aside.
  2. Preheat oven to 350°.
  3. In a medium bowl whisk together oat bran, flour, sugar, baking soda, and quinoa.
  4. In another bowl whisk oil, egg, and milk.
  5. Add wet to dry ingredients along with pear mixing until just incorporated.  Allow to cool for 5 minutes removing from tin to finish cooling.
  6. Poor batter into muffin tin and bake 15-20 minutes.

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