Whole wheat Honey Quinoa Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup quinoa2 cups white whole wheat flour1 1/2 tsp baking powder1 tsp salt1/2 tsp baking soda1/2 cup dried cranberries or other dried fruit3/4 cup lowfat milk or soy milk1/4 cup light olive oil or canola (neutal cooking oil)Q large egg1 tsp vanilla extract
Bring Quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer, cover, and cook 15-20 minutes until water hhas been absorbed and quinoa is tender. Cool.
In medium bowl, whisk together flour, bakinng powder, salt, cranberries and quinoa.
In small bowl, whisk together milk, honey, oil, egg, and vanilla. Add milk mixture to flour mixture and stir just until combined (do not overmix). Divide batter among prepared muffin cups. (Full 12 or moderately filled 14 cups).
Bake 25-30 minutes until toothpick inserted into center of muffins comes out clean. Cool muffins in pan, 5 minutes; transfer to wire rack and allow to cool completely. Store in airtight container up to 5 days.
Number of Servings: 14
Recipe submitted by SparkPeople user CYBERJYN.
In medium bowl, whisk together flour, bakinng powder, salt, cranberries and quinoa.
In small bowl, whisk together milk, honey, oil, egg, and vanilla. Add milk mixture to flour mixture and stir just until combined (do not overmix). Divide batter among prepared muffin cups. (Full 12 or moderately filled 14 cups).
Bake 25-30 minutes until toothpick inserted into center of muffins comes out clean. Cool muffins in pan, 5 minutes; transfer to wire rack and allow to cool completely. Store in airtight container up to 5 days.
Number of Servings: 14
Recipe submitted by SparkPeople user CYBERJYN.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 5.5 g
- Cholesterol: 15.0 mg
- Sodium: 277.9 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
Member Reviews