Printable Recipe
Prep time: 20 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)
Ingredients:
½ cup quinoa, rinsed & drained
3/4 cup 1% milk
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp ground cardamom
1/3 cup non-hydrogenated margarine
1/2 cup brown sugar, packed
1 large egg
1 tsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh or frozen blueberries (do not defrost)
Directions:
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 small saucepan, combine the quinoa and milk, stir and bring to a boil over medium-high heat. Reduce to low and simmer, covered for 15 minutes. Remove from heat and let stand for 5 minutes or until the liquid has all been absorbed.
3. In a medium bowl whisk together flour, baking powder, baking soda and cardamom.
4. In a large bowl, using a wire whisk or electric hand mixer,beat margarine and brown sugar until fluffy. Beat in the egg, lemon zest and juice until well combined. Stir in the cooked quinoa. Add the flour mixture and stir just until all the dry ingredients have been incorporated. Gently fold in the blueberries.
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 9, I made 10.
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.
Prep time: 20 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)
Ingredients:
½ cup quinoa, rinsed & drained
3/4 cup 1% milk
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp ground cardamom
1/3 cup non-hydrogenated margarine
1/2 cup brown sugar, packed
1 large egg
1 tsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh or frozen blueberries (do not defrost)
Directions:
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 small saucepan, combine the quinoa and milk, stir and bring to a boil over medium-high heat. Reduce to low and simmer, covered for 15 minutes. Remove from heat and let stand for 5 minutes or until the liquid has all been absorbed.
3. In a medium bowl whisk together flour, baking powder, baking soda and cardamom.
4. In a large bowl, using a wire whisk or electric hand mixer,beat margarine and brown sugar until fluffy. Beat in the egg, lemon zest and juice until well combined. Stir in the cooked quinoa. Add the flour mixture and stir just until all the dry ingredients have been incorporated. Gently fold in the blueberries.
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 9, I made 10.
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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