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Quinoa-Banana Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 06 Apr 2018 22:18:05 -0700
v118.n013.5
* Exported from MasterCook *

                           Muffins, Quinoa-Banana

Recipe By     :Chris Morocco
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Fruit                           Grains
                 Hand Made                       Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      3/4           cup  white quinoa
   1           teaspoon  kosher salt -- plus more
                         Nonstick vegetable oil spray
   1 1/4           cups  whole wheat flour
   1           teaspoon  baking powder
   1           teaspoon  ground cinnamon
   2                     very ripe bananas
      1/4           cup  honey
      1/4           cup  packed dark brown sugar
   1              large  egg
      1/2           cup  olive oil
   1           teaspoon  vanilla extract
   1                cup  blueberries
                         Raw sugar -- (for sprinkling)

Call us persnickety, but we generally disagree with the basic cooking
instructions given on quinoa packages, which usually call for too
much water, and might explain why you don't like quinoa. See below
for our favorite approach.

Cook quinoa in a large pot of boiling salted water, stirring
occasionally, until tender, 10-12 minutes. Drain well and return to
pot. Cover and let steam 10 minutes. Pour off any condensed water,
then let cool. Set aside 1/4 cup cooked quinoa for topping muffins.

Preheat oven to 375F. Coat a standard 12-cup muffin pan with nonstick
spray (do not use muffin liners). Whisk flour, baking powder,
cinnamon, and remaining 1 tsp. salt in a medium bowl.

Mash bananas, honey, and brown sugar in another medium bowl,
preferably with a potato masher, until sugar is dissolved and banana
is completely mashed. Add egg and continue to mash until combined.
Stir in oil and vanilla.

Stir banana mixture into dry ingredients just until combined. Stir in
blueberries and 2 cups quinoa. Divide batter among muffin cups.
Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.

Bake muffins until tops are firm, just beginning to brown, and a
tester inserted into muffins comes out clean, 30-40 minutes. Let cool
slightly before serving.

Do Ahead: Quinoa can be cooked 5 days ahead; cover and chill.

S(Internet address):
   "<https://www.bonappetit.com/recipe/quinoa-banana-muffins>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 10g Fat (47.9%
calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 207mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 0202