Quinoa Breakfast 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.

SKINNY QUINOA MUFFINS: 3 WAYS

Steps:

• In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
• Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
• Just before baking, folding in your desired add-ins.
• Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
• Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
• Enjoy!

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.

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.

APPLE CINNAMON QUINOA BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.
• Mix quinoa, oats, cinnamon and salt together in a large bowl.
• Separately, beat the eggs in a small bowl. Stir in maple syrup.
• Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.
• Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.
• Bake at 350 for 15-20 minutes.

QUINOA BANANA MUFFINS

Steps:

• Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off.
• Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined.
• Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional).
• Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.