Sunday, October 14, 2012

Savory Cornmeal & Quinoa Muffins

From Mairlyn Smith's The Vegetarian's Complete Quinoa Cookbook  

Printable Recipe

Hands-on time: 10 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean)
Resting time: 10 minutes or so
Makes 12-15 muffins (depending on the size of the muffin pans)

2 cups whole wheat flour
1/2 cup quinoa flour
1/2 cup whole-grain medium grind corn meal
2 tsp baking powder
½ tsp baking soda
1/2 tsp freshly ground black pepper
2  large eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1 cup thinly sliced green onions
1/2 cup grated Parmigiana-Reggiano cheese
1/4 cup finely diced red pepper (I didn't have any so I used a seeded, finely chopped jalapeno pepper instead)

1. Pre-heat the oven to 400°F/200°C and spray muffin tins with cooking spray or line with muffin papers.

2.  In a large bowl, whisk together the whole wheat and quinoa flours, cornmeal, baking powder, baking soda and pepper.

3. In a medium bowl whisk together, whisk together the eggs, buttermilk and oil.  Stir in the green onions, cheese and red or jalapeno pepper.

4.  Add the wet ingredients to the dry and mix just until combined.

5. Divide the batter into the prepared muffin tins (I like to use a spring-loaded ice cream scoop for ease and consistency).  The recipe said 12, I made 15.

6. Bake for in the center of the oven for 20-24 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin for 5 minutes and then remove from tin and allow to  cool completely. 

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