Christmas 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.

SAVORY QUINOA EGG MUFFINS WITH SPINACH

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and lightly grease a muffin pan .
• Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
• Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
• In a nonstick pan, heat the olive oil over medium heat.
• Add the onion and sauté for a few minutes until soft.
• Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
• In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
• Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
• Bake the quinoa muffins for 20 minutes.

CHRISTMAS QUINOA MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier).
• Mix first 6 dry ingredients together.
• In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together.
• Fold wet ingredients into dry until just combined. Do not overmix.
• Fold in sugared cranberries and pumpkin seeds
• Line muffin tins with parchment cups or grease with oil of choice. I used parchment.
• Use regular size ice cream scoop to fill muffin cups.
• Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
• Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy!
• As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).

QUINOA MUFFINS

Steps:

• Preheat oven to 350°F
• 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.
• Store in an airtight container up to 5 days.

QUINOA CORN MUFFINS

Steps:

• Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
• Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
• Remove from heat and spread out on plate to cool.
• Preheat oven to 400 degrees.
• Cream sugar and butter until smooth and fluffy.
• Add eggs one at a time mixing well after each addition.
• In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
• Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
• Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.

CARROT CAKE - FRUITED CARROT LOAF OR CHRISTMAS MUFFINS

Steps:

• In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.
• In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt.
• Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.
• Stir in grated carrots, coconut, raisins and pecans.
• Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary).
• Remove from oven, place on wire rack until cooled completely.
• Remove from pan, wrap in foil, refrigerate overnight before slicing.

CHRISTMAS MUFFINS

Steps:

• Combine wet ingredients (not cherries).
• Mix dry ingredients together.
• Combine wet and dry ingredients, and carefully add glace cherries.
• Place mixture in muffin trays.
• Cook in an oven preheated to 375F, for 15 minutes. (Note: may be more or less cooking time, depending on your oven.).