Quinoa Flour Muffins Lemon Berry Food

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!

LEMON POPPY SEED QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees. Mix dry ingredients well, set aside. Mix egg, honey, soymilk, oil, and lemon ingredients with a whisk or electric mixer. Add the dry ingredients slowly, mixing well. Add the poppyseeds and quinoa, stir until incorporated evenly. Pour mixture into greased muffin pan or cups, filling to just below the rim. Bake at 375 degrees for 20-24 minutes, until top is golden brown.

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.

BLUEBERRY LEMON BREAKFAST QUINOA

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.