Friday, October 11, 2013

lemony quinoa apricot muffins

These little goodies are also delicious gluten free; just substitute whole wheat flour for an all purpose gluten free flour.adapted from prevention magazine

makes 10-12 muffins


3/4 cup milk
3 Tbsp. canola oil
1 egg
zest of 1 lemon
1 tsp. vanilla extract
1 3/4 cup flour
2/3 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 cup cooked quinoa*
1/3 cup chopped dried apricots


1. Heat oven to 350ยบ. Line or grease muffin pan. Whisk milk, oil, egg, lemon zest, and vanilla in a large bowl.
2. In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir into wet ingredients.
3. Fold in cooked quinoa and apricots. Divide in muffin pan. Bake 30 minutes. Makes 10-12 muffins.

*cover 1 cup quinoa with water and soak for at least 15 minutes. Rinse well in strainer. Heat in pot with 1 1/4 cup water. Bring to boil then simmer covered for about 30 minutes. Remove from heat and allow to rest 5 minutes.

No comments:

Post a Comment