Sunday night’s souvlaki was followed by Pasta e Fagioli from the freezer and these really great muffins on Monday. Last night was a new recipe that I’ll get to soon (and some new cookies), and tonight we’re having Salmon Pie – most likely with roasted potatoes and whatever vegetable I see at the store this morning.
This is another recipe adapted from Bob’s Red Mill Baking Book. Cooking about a half cup of quinoa in about one cup of water will yield what you need for the recipe, and making it the day before would be the quickest way. I actually cooked it when I made breakfast and then let it sit until I got around to the muffins so that it wasn’t too moist for cooking with – and still the batter seemed thin to me for muffins, but they baked up just fine. I found whole wheat pastry flour at our local organic market.
Pumpkin Quinoa Muffins
1 1/4 c. whole wheat pastry flour
3/4 c. brown sugar, packed
1 t. EACH pumpkin pie spice AND baking powder
1/2 t. EACH baking soda AND salt
3/4 c. cooked quinoa – as dry as possible
3/4 c. pure canned pumpkin
1/2 c. buttermilk
4 T. butter, melted and cooled slightly
2 t. vanilla
sunflower seeds or shelled pumpkin seeds for topping them with
Preheat the oven to 400 and grease a 12 cup muffin tin. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt and then add in the quinoa, whisking to make sure that it’s broken up and distributed evenly.
In another bowl, beat the eggs, then add in the pumpkin, buttermilk, butter and vanilla and whisk until smooth. Add the wet to the dry and stir until just combined.
Spoon the batter evenly into the muffin cups and sprinkle with the seeds (if using), then bake for 15 to 20 minutes – the middles will be firm and the edges slightly brown.
- Category: Muffins, Quinoa, Pumpkin