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