Pumpkin Quinoa Muffins

Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who’s tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.

Step: 2

Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.

Step: 3

Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.

Step: 4

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.

Step: 5

Ladle batter into prepared muffin cups to about 3/4 full.

Step: 6

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

Per Serving: 116 calories; protein 3.1g; carbohydrates 14g; fat 5.8g; cholesterol 9mg; sodium 128.9mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.