I know, I know! I don’t usually post two recipes in a row, but I just had to. Consider this Part 2 of yesterday’s easy make-ahead breakfast plea. With such a fast and freezer friendly recipe, you’ll never go back to empty calories and simple sugars for a meal on the run again. I’m empowering you to eat your breakfast!
Go ahead–just say it: “Thank you, mom.“
You’ve heard me herald the praises of quinoa here before. Whether you appreciate it for its nutty texture or for its “perfect-protein” status, quinoa is one versatile player in the culinary world! I humbly submit to you that I’ve improved upon Martha’s recipe here, substituting whole wheat flour, and adding pumpkin pie spice. You be the judge. Oh, and a little bit o’ butter and pumpkin butter never hurt a thang.
Quinoa Muffins adapted from Everyday Food
- 1 cup quinoa
- 1/4 cup vegetable oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 cup packed dark brown sugar
- 1 1/2 tsp baking powder
- 1 tsp salt 1/2 cup raisins
- 3/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 1/4 cup water to a boil. Reduce to a simmer; cover, and cook until water has all been absorbed and quinoa is tender, about 10 minutes. Spray a nonstick muffin tin with Baker’s Joy or baking spray with flour. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and cooked quinoa. 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. (They will be near filled to the top.) 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. Store in an airtight container up to 5 days, or freeze and warm up for a nutritious make-ahead breakfast on the go.