Quinoa Raspberry Muffins
Hello Ladies! I recently stumbled upon a quinoa rasberry muffin recipe that I'd like to share with all of you. They are a delicious, mildly sweet, gluten free treat that packs a healthier punch than your regular run of the mill muffins. This is a great breakfast recipe to change up your normal breakfast routine and are best served right out of the oven. Breakfast can be nutritious, flavorful and fun! I hope you enjoy!
1 cup cooked quinoa*
2 cups quinoa flour
¾ cups packed light brown sugar
2 teaspoons baking powder
1 teaspoon salt
¾ cup milk
1 large egg
1 teaspoon of vanilla
1 cup fresh raspberries
*make sure your cooked quinoa is tender and not mushy, clumped together or dried out. I like using steam in the bag quinoa for easy preparation. You may also use leftover quinoa from dinner the night before!
Preheat oven to 425 degrees. Grease your muffin tin and dust lightly with flour.
In a large bowl combine flour, sugar, baking powder and salt. Add quinoa and lightly mix to incorporate ingredients.
In a small bowl mix to combine milk, egg and vanilla. Pour into the dry ingredients and mix to incorporate all.
Fill the tins with batter and place in the oven. Bake for 10 minutes and then reduce the heat to 350 degrees. Continue for another 20 minutes or a good trick to follow is to insert a toothpick and check to see if it comes out clean.
Cool muffins for 5-10 min. Serve warm. These are best eaten immediately or soon after baking.
Dedicated to your success,