Breakfast Quinoa Muffins Food

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

BREAKFAST QUINOA MUFFINS

Steps:

• Preheat oven to 180°C and line a muffin tin with paper molds.
• Cut the cherry tomatoes in half, and scoop and discard the seeds, then finely chop the flesh.
• In a large bowl combine all ingredients except quinoa. Mix altogether with the help of a fork, and then fold in the quinoa.
• Scoop the mixture into the muffin molds.
• Bake in the oven for 15-20 minutes, or until crispy and golden brown on top.
• Remove from the oven, allow to cool and serve or store in an airtight container for up to 2 days.