Tuesday, January 29, 2013

Chocolate Chip Quinoa Muffins

We love these muffins!
 Chocolate Chip Quinoa Muffins
    • 1 cup quinoa, rinsed
    • 2 cup water
    • 1/4 cup applesauce
    • 2 cups flour
    • 1/2 cup brown sugar packed
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup chocolate chips
    • 3/4 cup rice milk
    • 1 egg substitute
    • 1 teaspoon vanilla extract


    1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.  It works best to let the quinoa cool, so it doesn't melt the chocolate chips.
    2. Oil muffin tin (we like to make mini muffins).  In a medium bowl, whisk together flour, sugar, baking powder, salt, chocolate chips, and cooked quinoa (double the amount of uncooked, so 2 cups if you cooked 1 cup); reserve any leftover quinoa for another use.
    3. In a small bowl, whisk together applesauce, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
    4. Bake at 350 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
They do have brown sugar and chocolate chips, but the quinoa makes them not so bad, right?

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