* Exported from MasterCook *
Muffins, Apple-Cheddar Quinoa
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa flour -- (see Tips)
1 cup whole-wheat pastry flour -- (see Tips) or
gluten-free flour blend
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 cup buttermilk -- (see Tips)
1 cup grated peeled apple
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh chives -- or scallion greens
1 cup shredded sharp Cheddar cheese -- divided
In this savory quinoa muffin recipe, grated apple adds moisture,
quinoa adds protein and sharp Cheddar cheese makes these healthy
muffins a perfect pairing for soups and stews. To make these quinoa
muffins gluten-free, use a gluten-free flour blend in place of the
whole-wheat flour.
1. Preheat oven to 375F. Coat a 12C muffin tin with cooking spray or
line with paper liners and spray the liners.
2. Whisk quinoa flour, whole-wheat flour (or gluten-free flour
blend), baking powder, sugar and salt in a large bowl. Whisk eggs,
buttermilk, apple, oil and chives (or scallions) in a medium bowl.
Add the wet ingredients to the dry ingredients. Add half the cheese
and stir just until the dry ingredients are moistened; do not
overmix. Spoon the batter into the prepared muffin tin. Sprinkle the
remaining cheese on top.
3. Bake the muffins until golden brown and a skewer inserted in the
center comes out clean, 20 to 25 minutes. Let cool in the pan for 10
minutes before serving.
Makes: 12 muffins
Serving Size: 1 muffin
TIPS & NOTES
Make Ahead Tip: Individually wrap in plastic and freeze airtight for
up to 1 month. To reheat frozen muffins, wrap in a paper towel and
microwave on High for 30 to 60 seconds.
Look for quinoa flour in the baking section or near gluten-free
flours. To make your own, grind whole grains of quinoa into a powder
in a clean coffee grinder.
Whole-wheat pastry flour is milled from soft wheat and contains less
gluten than regular whole-wheat. Both flours provide the nutritional
benefits of whole grains. Find them in
large supermarkets, natural-foods stores and online at
bobsredmill.com and kingarthurflour.com. Store in the freezer.
No buttermilk? You can make "sour milk" as a substitute: mix 1
tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand
for about 10 minutes before using so the acid can sour the milk.
Source:
"EatingWell: January/February 2014"
S(Internet address):
Start to Finish Time:
"0:50"
T(active):
"0:20"
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Per Serving (excluding unknown items): 89 Calories; 6g Fat (64.1%
calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber;
46mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2014 - 0326