I love quinoa.
I just learned the other day that quinoa isn’t even a really a grain, I always thought that it was kind of like barley or even oats, but actually it’s more closely related to beets or spinach. Awesome. Like it’s family members, quinoa has very high nutritional value. For me, and the other vegetarians of the world, quinoa is a source of much needed protein, calcium and iron. For everyone else, the fiber is great, and the fact that it’s gluten free is just a bonus.
So why not put it in a muffin?
Finally, a muffin that fills you up for a while! This recipe comes from my idols at Big Girls Small Kitchen. I feel a strong connection with them because I, too, am a big girl in a small kitchen. They have an awesome variety of recipes, a great cookbook and a beautiful site. It’s easy to get sucked in to their recipe index and all their beautiful pictures…
Ok, ok! Lets bake!
Quinoa Cranberry Muffins
Makes 8 regular size muffins
1/4 cup canola or vegetable oil
scant 1/2 cup sugar
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup flour
3/4 tsp cinnamon
1/4 cup milk of your choice
1/2 cup cooked quinoa
1/4 cup dried cranberries (or chocolate chips or candied ginger or whatever else you want to throw in)
First, preheat your oven to 350 degrees. Then whisk together the oil, sugar, vanilla and egg. Combine salt, baking powder, baking soda, flour and cinnamon in a bowl, set aside.
Then alternate folding in the dry ingredients and the milk. Once that is mixed together, toss in the quinoa and add-in of your choice. Stir until combined.
Grease a standard muffin tin and fill each well 2/3 full, then fill the left over wells with water to protect your pan. Bake 20 minutes, until a toothpick comes out clean.
Enjoy with kittens, blankets, a book and a great cup of coffee.