I started off my week vacation making these quinoa muffins and I have much more exciting things to make this week including homemade bacon.
This is what Quinoa looks like up close.
Almost looks like couscous doesn’t it? You shouldn’t be afraid of it. It just takes a little time to boil in the water. 10-15 minutes.
I used a base recipe from Martha Stewart and just decided to add in chocolate chips. They look like muffins and taste like muffins but these muffins have quinoa in it. I know it’s kind of a pain in the rear to cook the quinoa first cause that takes time. I suggest cooking a bunch of quinoa at the beginning of the week and storing it in the fridge, so you don’t have to do this step before making the muffins. I used the whole amount of oil the recipe called for but feel free to use applesauce or greek yogurt. I calculated these muffins with just the basic ingredients minus the raisins and they turned out to be 5 points plus each. My guess is without the oil and using apple sauce instead they would be 4 points. These muffins are very tasty. Feel free to add in whatever type of fruit or nuts you like.
Recipe from Martha Stewart
1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins (I used 1/2 cup of chocolate chips)
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, 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.
Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
In a small bowl, 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 until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.