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| Pumpkin Quinoa Muffins |
"Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle."
Ingredients :
- 1 1/4 cups quinoa
- 2 cups pumpkin puree
- 1 1/2 cups milk
- 1/2 cup water
- 1/2 cup whole wheat flour
- 1/2 cup flaxseed meal
- 1 egg
- 1/4 cup honey
- 1/4 cup coconut oil
- 2 tablespoons walnut oil
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H5M |
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- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
- Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
- Ladle batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
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