i came across the idea for quinoa muffins while scrolling through pages of food porn on pinterest. come on admit it, you know you do it too.
these bad boys are gluten-free, easy to make, and a healthy snack packed with protein and i love a good bit of protein. they are the ying to a few weeks of overindulgence’s yang, bursting with berry goodness and they will leave you feeling virtuous and very, very smug.
after finding two recipes i liked but wasn’t entirely satisfied with, i decided to mash them together because i was feeling like breaking the rules and going rogue. i’m crazy, i know. you will need quinoa flour, but thankfully working close by to whole foods i didn’t have to search too far to find the right magic ingredient. taking elements from here and here i made my own recipe.
you will need:
- 120g quinoa flour
- 120g cooked quinoa
- 200g brown sugar
- 2 teaspoons of baking soda
- 2 eggs
- lemon zest
- 4 tablespoons of butter
- 200ml of milk
- dash of vanilla extract
- pinch of salt
(makes 12 muffins)
method: preheat oven to 180 degrees and grease cake tins. whisk the flour with the cooked quinoa, sugar, salt and baking soda in a large bowl
in a smaller bowl i mixed together the butter, which i had softened in a pan, eggs, milk lemon zest and vanilla.
i combined the liquid mixture into the dry bowl and stirred until the consistency was equal. i added a punnet of blueberries into the mix too, i wanted my muffins to be jam-packed with my favourite fruit.
the other recipes described the mixture to be thick but mine was a little runny and this proved problematic and very messy when i attempted to pour the mixture into the greased muffin cups. i was pretty stingy with my servings, i should have been much more genorous witch each portion, but you live and learn.
i baked my muffins for 20 minutes until they were golden brown, removed and left them to cool. while i was waiting i decided to take some snaps of the snow – it felt like i was cooking in an alpine resort thanks to the white-capped trees outside my window.
anyway, back to the muffins. i was surprised by how much i liked the taste and the texture of them – not too sweet, but it felt like a treat and the berries gave the muffin a nice tart quality. i’m not going to lie, they weren’t the most aesthetically pleasing creation i’ve ever made, but they tasted a lot better than expected. they even got two thumbs up from my housemates and the whole batch was vanished pretty quickly. they are definitely a recipe to add to the healthy list along with my protein pancakes and andrea’s home-made granola.