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 using leftover quinoa from a dinner also works. The batter seemed thin to me for muffins, but they baked up beautifully. I found whole wheat pastry flour at our local organic market – enjoy!
1 1/4 c. whole wheat pastry flour AND 3/4 c. brown sugar, packed
1/2 t. EACH cinnamon, nutmeg. baking soda AND salt
1 t. baking powder AND 1/4 t. cloves
3/4 c. cooked quinoa – as dry as possible
2 eggs AND 3/4 c. pure canned pumpkin
1/2 c. buttermilk AND 4 T. butter, melted and cooled slightly AND 2 t. vanilla
sunflower seeds or pepitas (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, cinnamon, nutmeg, baking soda, salt, baking powder and cloves and then add in the quinoa, whisking well 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. Allow them to sit in the tin for a few minutes before turning them out onto a rack to cool completely.
- Category: Muffins, Quinoa, Pumpkin