Yesterday I made muffins with quinoa flour. It was an impulse buy. I hardly ever do those. I just saw it in the store and ended up going home with it.
The muffins are delicious, with subtle nutty overtones. But I wasn't sure they were going to be, because when I opened the quinoa flour I got a perplexing broccoli-like whiff. I almost zipped up the bag and put it away without using it. Almost.
I decided to use just a half cup of the stuff, and it adds to the flavor without overpowering it.
Here's my recipe:
Cranberry Quinoa Muffins
1 1/2 cups rolled oats*
2 oranges, juice and flesh
1/3 cup milk or rice milk
1/3 cup applesauce
1/3 cup vegetable oil
1 egg, optional
1/4 cup cane syrup, maple syrup, or honey**
1/2 cup quinoa flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/8 teaspoon freshly grated nutmeg
1 cup frozen cranberries
Put first 6 ingredients in a bowl, mix together, and let stand while you make tomorrow's sack lunches (or something else productive (or relaxing--why not? maybe a nice 20-minute nap?)). Preheat oven to 400 degrees Fahrenheit. Separately mix last 5 ingredients, then blend the wet mixture with the dry. Put in prepared muffin cups. Sprinkle cinnamon sugar on top. Bake for 15-20 minutes. Enjoy!
*I used oats from the local farmer's market, which are technically crimped, not rolled.
**I used cane syrup from the same market, but use whatever's local.
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