Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 10 muffins

Ingredients

  • 1/2 cup quinoa
  • 1/2 cup orange juice
  • 3/4 cup milk 1%
  • 1 ½ cups flour all purpose, with added bran (available at grocery stores)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/3 cup brown sugar packed
  • 1/4 cup margarine soft non hydrogenated, melted
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup raspberries frozen

Instructions

  • Place quinoa in fine mesh sieve and rinse well.
  • 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.
  • In another bowl, whisk together flour, baking powder, soda and cinnamon.
  • Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries.
  • Divide batter among 10 lightly greased or paper lined muffin cups.
  • 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
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
20
mg
7
%
Sodium
 
147
mg
6
%
Potassium
 
175
mg
5
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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