Quinoa Muffins with Peaches and Pecans
A nutrient dense muffin that can fill you up and keep you going!
INGRIDIENT
DIRECTION
Step: 1
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Step: 2
Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
Step: 3
Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
Step: 4
Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
NUTRITION FACT
Per Serving: 237 calories; protein 5.8g; carbohydrates 40g; fat 5.4g; cholesterol 13.6mg; sodium 271.6mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers 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 night before , then clear it off the next day.
