Quinoa Flax English Muffins Food

MORNING MUFFINS WITH QUINOA AND FLAX

Steps:

• 1. Combine quinoa, buttermilk, and flaxseed meal in medium bowl. Let stand 30 minutes. 2. Place raisins in heat-proof bowl, and cover with boiling water. Let stand 10 to 30 minutes to plump. Drain, and set aside. 3. Preheat oven to 350°F. Line 14 muffin cups with paper liners. 4. Sift together baking mix, baking soda, salt, and cinnamon in large bowl. 5. Beat eggs with whisk in bowl. Whisk in oil, then honey and sugar. Stir in quinoa mixture. Fold in baking mix mixture until just combined. Stir in raisins and walnuts (if using). Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean. Cool before serving. (Muffins have a slight baking soda taste when warm.)

MULTI-GRAIN ENGLISH MUFFINS

Steps:

• Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
• Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
• Let rise for 1 hour in a warm place.
• Bake 350*F for about 25 minutes.

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 FLAX ENGLISH MUFFINS

Steps:

• Preheat oven to 365°F.
• Cook quinoa.
• Mix in cocunut oil whole hot.
• Let stand to cool.
• Mix in ground flax, egg, cayenne, and Dijon.
• Portion and form into patties onto baking sheet lined with parchment paper.
• Cook at 365°F for 18 minutes.
• Enjoy!

ENGLISH MUFFINS

Steps:

• Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
• Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
• Knead until elastic and shiny.
• Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
• Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
• Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
• Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
• Place on a baking sheet and cover with a towel.
• Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
• Cook for approximately 5 minutes on each side, or until they are slightly brown.
• Cool on a rack.
• Toast after they are completely cooled off and right before serving them.