These Quinoa-Walnut-Raisin muffins are the perfect protein-rich breakfast when you are short on time to prepare breakfast or as a mid-afternoon pick-me-up. You need one cup of cooked quinoa, so it’s a great recipe for getting rid of that leftover quinoa in the back of your fridge.
Ingredients:
1 cup whole-wheat flour
1/2 cup quinoa flour ( grind in coffee grinder)
2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup maple syrup
3/4 cup buttermilk
1/4 cup canola oil
1 tsp vanilla
1 cup cooked quinoa
1/2 cup raisins
1/2 cup chopped walnuts
1. Preheat oven to 375 degrees F and oil muffin tins.
2. Mix flours, baking powder, baking soda and salt in a small bowl.
3. In a big bowl, beat eggs, maple syrup, buttermilk, canola oil and vanilla.
4. Whisk flour mixture into liquid mixture and fold in cooked quinoa, raisins and walnuts.
5. Pour into muffin tins and bake for 20-25 minutes until browned. Let cool before eating. Yumo!