This recipe is easy to make, dairy-free and full of protein. These sweet and nutty-tasting muffins are a favorite in our home. They are great with the first ‘cuppa’ in the morning.
1 cup quinoa
2 cups all-purpose flour
¾ cup brown sugar (packed)
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup raisins
¼ cup vegetable oil
¾ cup unsweetened almond milk
1 large egg
1 teaspoon vanilla extract
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 and 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 for 5 minutes, then transfer to a wire rack to cool completely.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.