Quinoa Muffins Recipe
Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.
Servings10 muffins
Ingredients
- 1 cup wheat flour
- ½ cup raw quinoa (1 heaped cup cooked quinoa)
- ¾ cup brown sugar
- ½ cup curd
- ¼ - ½* cup milk
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla essence
- ⅛ cup butter
*I used just ¼ cup only adjust according to the consistency.The batter should not be too thick should be pourable.
Instructions
- Measure and take quinoa in a bowl, rinse it well. Drain.
- Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute. Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.
- You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.
- To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
- Mix well and set aside. In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
- Add curd and butter to it. Whisk well, add vanilla essence and cinnamon powder to it.
- Now add this mixture to flour mixture. Mix well.
- Add milk and mix well to get a smooth lump free batter. Line muffin liners in muffin pan.
- Scoop out the batter and fill in the liners till ¾th.
- Bake in preheated oven at 180 deg C for 18-20 minutes. Bake it gets golden brown.
- Enjoy Quinoa Muffins!
Notes
- Cooking – I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
- Fluff After Cooking – I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
- Mix Batter Smooth – I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
- Correct Consistency – The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
- Bake Until Golden – I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.
Nutrition Facts
Quinoa Muffins Recipe
Amount Per Serving (25 g)
Calories 180
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 153mg7%
Potassium 131mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 114IU2%
Vitamin C 0.1mg0%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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