Quinoa Muffins With Peaches And Pecans Food

QUINOA MUFFINS WITH PEACHES AND PECANS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
• Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
• Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

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.

CRUNCHY PEACHES AND CREAM QUINOA

Steps:

• Combine all ingredients in saucepan over medium high heat.
• Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
• Remove from heat and allow to sit for an additional 15 minutes.
• Top with toasted pecans and serve.

PEACH-PECAN MUFFINS

Steps:

• Streusel-stir together the pecans and next 4 ingredients until crumbly.
• Muffins-preheat oven to 400°.
• Combine flour and next 4 ingredients in a bowl; make a well in the center.
• In another bowl, stir together the butter, milk, and egg; add to dry ingredients, stirring just until moistened.
• Gently stir in peaches.
• Place paper baking cups in one 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling 2/3 full.
• Sprinkle with Pecan Streusel.
• Bake for 20-25 minutes or until a pick comes out clean.
• Cool in pan on wire rack 10 minutes; remove from pan and serve warm or at room temperature.

PEACH PECAN MUFFINS

Steps:

• Preheat oven to 400. Grease and flour 12 muffin cups or line with paper muffin liners. Combine topping ingredients until mixture is crumbly and set aside.
• Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk butter, milk, and egg together in a separate bowl. Stir milk/egg mixture into the flour mixture and blend just until moistened. Fold in diced peaches. Spoon into muffin cups and sprinkle envenly with topping mixture. Bake for 20-25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan.