Quinoa Raspberry Muffins

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Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
So light and full of raspberry flavour, with the added protein of quinoa in each bite. Try varying the flavour with different frozen fruit.



  1. Place quinoa in fine mesh sieve and rinse well.
  2. In small saucepan, combine quinoa with orange juice and 125 mL (1/2 cup) of the milk. Bring to boil over medium high heat. Reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
  3. In another bowl, whisk together flour, baking powder, soda and cinnamon.
  4. Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries.
  5. Divide batter among 10 lightly greased or paper lined muffin cups.
  6. Bake in 200 C (400 F) oven for about 18 minutes or until cake tester inserted in centre comes out clean.
Nutrition Facts
Quinoa Raspberry Muffins
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 147mg 6%
Potassium 175mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

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