Quinoa is one of those things that's relatively versatile. I've seen it used in a salad, as a substitute for rice (rasam and quinoa, anyone? ;) ), Upma, and in some baked treats. I came across this idea for a muffin when I saw quinoa flour in stores, typically used for GF (gluten free) dishes. So why couldn't cooked quinoa itself be used in baked goods.
I'll post my comments and things I might do differently next time at the end of this post but for now, here's the recipe. Adapted from none other than Martha Stewart. Click here for her version. My version uses skim milk as opposed to whole, spices, and some wheat flour as opposed to all purporse.
- 1 cup uncooked quinoa (white or pink)
- 1 cup AP flour
- 1 cup chapatti atta (wheat flour)
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup skim milk (you could use any kind, really)
- 1 1/2 tsp baking powder
- 1/2 cup raisins
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Cook quinoa in 2 cups water. When it comes to a boil, cover and let simmer for 15 minutes or until water is completely absorbed.
- Preheat oven to 350 F.
- Spray muffin tin with vegetable oil
- In a large bowl, mix flour, spices, baking powder and salt.
- In another bowl, mix egg, sugar, vanilla, oil, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing gently.
- Add in 2 cups cooked quinoa and the raisins till just incorporated. DO NOT OVERMIX.
- Using an icecream scoop, fill the muffin pan and bake for about 30 minutes till the fork comes out clean.
- Top with your favourite jam, jelly, chocolate hazelnut spread (wink wink), butter.... and enjoy as a snack or even a quick breakfast.
Things I might do differently next time:
- Add less flour..I dont think it needed 2 cups.
- Cook the quinoa a little longer in the beginning. Mine was a touch undercooked.
- Add semi sweet chocolate chips!