I’m in love with this recipe for Ginger Quinoa Muffins given to me by one of my friends at the farm. Quinoa gives these muffins a crunchy earthiness and also bumps up the protein-content, making these muffins a delicious and satisfying breakfast or snack.
This recipe was adapted from the classic Vegetarian Cooking for Everyone by Deborah Madison.
- 1/4 cup raw quinoa or 1 cup leftover cooked quinoa
- 1 cup wholewheat flour
- 1 cup quinoa flour (such as Bob’s Red Mill)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup canola oil
- 1 1/4 cups kefir or yogurt (kefir gives the muffins a mild tangy flavor that I really like, but yogurt works well too)
- 1 teaspoon vanilla
- 1/2 to 1 cup of candied ginger (depending on how sweet you want your muffins)
Preheat oven to 375 degrees. Lightly grease muffin tins.
If you don’t have leftover quinoa, don’t despair. Quinoa is a quick-cooking grain. Rinse it well in a fine mesh strainer or a regular colander lined with cheese cloth (rinsing is necessary to remove quinoa’s bitter, waxy coating). Put the quinoa in a small saucepan and add 1 cup of water. Bring to a boil. Lower heat and simmer, covered, until the water is absorbed, about 15-18 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
Combine the flours, salt, baking soda, ground ginger, and sugar in a mixing bowl. In a separate bowl, beat the egg with the oil, kefir or yogurt, and vanilla. Stir the wet ingredients into the dry ones. Add the quinoa and mix. Stir in the candied ginger. Scoop the batter into the muffin tins and bake until firm and the tops are lightly browned, 25 to 30 minutes.
Makes 12 muffins.
Like this recipe? You might also like Ginger-Molasses Granola.