Qunioa muffins are one of my favorite breakfasts – second only to long breakfasts over a selection of raw milk cheeses – they’re dense as dark matter and full of mouthfeel.
And, I’m tired of Googling for this recipe when I’m in the mood to make these for breakfast. So, I’m posting it here, so I’ll always know where to find it.
Yes, the recipe is originally from Martha Stewart.
- 1 cup quinoa, rinsed
- 2 cups all-purpose flour, spooned and leveled, plus more for pan
- 3/4 cup packed dark-brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup
raisins(Garrick’s Note: I prefer orange-flavored Craisins)
- 1/4 cup vegetable oil, plus more for pan
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. (Garrick’s Note: quinoa shouldn’t be fully cooked, so don’t follow the instructions on their packaging.)
- Brush a standard 12-cup muffin pan with oil and dust with flour.
- Whisk together flour, sugar, baking powder, salt, Craisins, and 2 cups cooked quinoa
- Whisk together oil, milk, egg, and vanilla.
- Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake 25 to 30 minutes – until toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.