Quinoa Muffins With Peaches And Pecans
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Quinoa2 cups
Water1 cup
Dried Peaches1 cup
Apple Cider2 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
Pecan (toasted, chopped)3 cup
Soy Milk1
Egg1 tsp
Vanilla ExtractDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease 12 muffin cups, or line with paper muffin liners
3
Combine the quinoa and water in a small saucepan
4
Bring to a boil, reduce the heat and simmer, covered, for 10 minutes
5
Chop the dried peaches and place them in a saucepan with the apple cider
6
Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes
7
Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg
8
Mix the milk, egg, and vanilla in a small bowl
9
Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well
10
Stir in the milk mixture just until combined
11
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