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Saturday, October 24, 2015

pumpkin quinoa muffins

Ingredients

  • Servings: 24
  • 1 1/4 cups quinoa
  • 2 cups pumpkin puree
  • 1 1/2 cups milk
  • 1/2 cup water
  • 1/2 cup whole wheat flour
  • 1/2 cup flaxseed meal
  • 1 egg
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 2 tablespoons walnut oil
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins

  • preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper muffin liners.
  • spread quinoa a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
  • pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
  • stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
  • ladle batter into prepared muffin cups to about 3/4 full.
  • bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

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