Cooked Quinoa gives these muffins a welcome crunch and interesting texture, while maple syrup and spices produce the flavor and aroma we have come to expect in the comfort foods of autumn.
The original recipe from the New York Times calls for ½ cup quinoa flour. Since my local health foods store didn’t have quinoa flour, I tried grinding quinoa in the food processor. Unfortunately, quinoa is one tough grain to crack, and the food processor was not effective. I decided to use only whole wheat flour instead of a combo of quinoa and whole wheat flour and guess what—the muffins turned out as moist and delicious as I could have imagined.
Makes 12 muffins
1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Sprinkle of cinnamon, nutmeg and allspice
2 large eggs
¼ cup maple syrup (or agave nectar)
¾ cup buttermilk *
¼ cup coconut oil (or canola oil)
1 teaspoon vanilla
1 cup cooked quinoa
½ cup chopped pecans
Make the Muffins
- Preheat your oven to 375°F and place a rack in the middle. Grease 12 muffin cups. Whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- In a medium bowl, beat together eggs, maple syrup, buttermilk, coconut oil and vanilla. Gently fold in the flour mixture, then fold in the cooked quinoa and pecans. Don’t overmix!
- Spoon the batter into the muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the tins and cool on a rack.
*If you don’t have buttermilk on hand, just use milk and vinegar or lemon juice as a substitute: Pour 1 tablespoon vinegar or lemon juice into a liquid measuring cup, pour in enough milk to reach 1 cup, stir and let sit 5 minutes before using. Yields 1 cup of buttermilk substitute.
This recipe is heavily adapted from Rose Schulman’s Quinoa Pecan Muffin recipe on The New York Times website (I’d link to the recipe, but the NY Times isn’t letting me see the recipe online since I printed it).