Apple Pecan Quinoa Muffins

Ugh. Quinoa? Quinoa MUFFINS? Sounds gross. But Trang at work said that these are delicious. I will try before I totally slam them. Link to recipe: http://lemonsandanchovies.com/2012/08/apple-pecan-quinoa-muffins/#.UOJrl3fVqWE

Apple-Pecan Quinoa Muffins

Author: Lemons & Anchovies

Serves: Makes 12 muffins

 

Forget greasy muffins. These muffins are packed with apples and pecans and healthy, too.

Ingredients

• 1 cup whole wheat flour (or your flour of choice)
• 1 cup cooked quinoa
• ½ cup lightly-packed brown sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ cup vegetable oil
• 1 egg
• ⅔ cup milk (I used nonfat)
• 1 cup chopped apples (about ½ large)
• ½ cup chopped pecans (I used candied pecans for more flavor)

Instructions

1. Preheat your oven to 400°F. Lightly grease a 12-muffin tin (or use cupcake liners; I used a ⅓ cup muffin tin) and set aside.
2. Whisk together the flour, brown sugar, salt, cinnamon and baking soda in a large bowl then stir in the cooked quinoa.
3. In a separate bowl combine the oil, milk and egg then stir into the dry ingredients.
4. Fold in the apples and pecans and spoon the batter into the muffin tin.
5. Bake for 18-20 minutes or until golden brown. Cool on a wire rack before serving.

Notes

Substituting the apples and pecans for other fruit and nuts, as well as substituting the whole wheat flour for gluten-free flour, this would make a good base for other flavor combinations.

Strawberry whole wheat muffins

Sandy. Again. Love her recipes! She gave me this one for strawberry whole wheat muffins and I've made them a few times now. A hit every single time. I've also substituted mangoes and blueberries instead of strawberries and still a hit. Thanks Sandy!

Here's the website she gave to me: http://www.alidaskitchen.com/2011/06/strawberry-yogurt-muffins.html

Strawberry Yogurt Muffins
Yields 12 muffins

1 1/2 cups white whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1 1/2 cups strawberries, chopped

1. Preheat oven to 350 degrees.  Line or grease 12 muffin cups. 
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Set aside. 
3. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended.  Add to flour mixture and gently mix until combined (Be careful not to over mix).  Gently fold in strawberries.
4. Divide batter evenly between muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let muffins cool in pan for 5 minutes.  Transfer muffins to wire rack and let cool completely.