Wednesday, February 1, 2012
I’d also like to add that if you are serving this to a child under the age of 5, make sure that you chop the walnuts small enough (to an almost fine powder) so that they are not a choking hazard.
1 1/2 cups whole wheat flour
½ cup vital wheat gluten*
1 tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon flaxseed meal
1 cup fresh or frozen blueberries or raspberries
½ cup chopped walnuts
2 cups cooked quinoa
¼ cup canola oil (or butter)
½ agave syrup (or honey)
¼ cup dark brown sugar, packed (optional)
¼ cup plain soymilk (or cow’s milk)
½ cup apple cider (or orange juice)
Preheat your oven 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder, baking powder, salt and flaxseed meal. Add in the blueberries or raspberries and walnuts; toss them to coat.
Separately, combine the cooked quinoa, oil, agave, brown sugar (optional), milk and apple cider (or orange juice). Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins.
Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let it cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.
*Vital wheat gluten will help make the muffins less dense. However, if you do not have vital wheat gluten, use a full 2 cups of whole wheat flour. Adding an egg can also help make the muffins less dense.
Contributed by Mindy Hill