Tom and I have had a house full of people staying with us this week for the Inhabit Conference. We have had to leave the house early so I wanted to make sure that I has something nutritious for all of us to eat before we got on the road. Here is the recipe I came up with. It is adapted from this recipe. I plan to make another batch to keep in the freezer so that when we travel I can pull a couple out. By the time we get on the plane they are defrosted. Quinoa has the highest protein content of any grain and I found that these muffins kept me satisfied far longer than my previous standby zucchini granola muffins.
I also plan to try making these with the Namaste gluten free flour mix I bought recently as well so that I have a version to offer my gluten free friends. Will let you know how they turn out too and hope that you enjoy them as much as I have.
1 cup dry quinoa, use 2/3 cup yellow and 1/3 cup red quinoa if possible
2 cups water
2 cups whole grain or wheat flour
3 teaspoons baking powder
1/2 cup dried apricots,Chopped
1/2 cup dried apples, chopped
1 cup whole milk
1/4 cup crystallized ginger, chopped finely
1/4 cup granulated sugar
1/4 cup golden syrup or molasses
1/4 cup butter or canola oil
1/2 cup pecans or walnuts, finely chopped
1. Preheat oven to 350 degrees F.
2. In a large saucepan, bring the water to a boil. Add the quinoa and bring the mixture back to a boil; reduce heat to a simmer. Cover and cook for 10 minutes. Do not remove the lid but let stand for 20-30 minute until the liquid is absorbed and the quinoa is tender (you will see the rings separate from the grains). Remove from heat and set aside to cool. You will have approximately 2 cups cooked quinoa.
NOTE: Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together. I cook up several cups at one time, divide into 2 cup portions, and freeze until ready to make muffins.
3. In a large bowl, combine 2 cups cooled quinoa, flour, baking powder, and sugar. Add the butter, pecans, ginger, milk, golden syrup or molasses, and dried fruit. Stir to combine.
4. Fill the prepared muffin cups to their tops and bake approximately 30 or 40 minutes, until muffing tops are golden brown and just firm and until a toothpick inserted into the center of a muffin comes out clean.
Muffin liners do not work well with this recipe.