Cranberry Quinoa Muffins

November 1, 2012

As you may have noticed, muffins are one of my favorite things to bake. I like that there’s not a huge time commitment for great results. I also like that they are ridiculously versatile. Really, you can add just about anything to a basic muffin base.

With that in mind, I bring you Cranberry Quinoa Muffins.

Yep, that’s right. There’s a good helping of quinoa in these little guys. And you know what? It totally and completely works.

I understand a slight skepticism. But everything comes together in a nice harmony. Think hearty bran muffin with a little extra, chewy bite. I also added the quintessential spice of the season: Pumpkin Pie Spice. Oh, and there’s also a healthy dose of dried cranberries in there, too.

Results: A fill-you-up, fall spiced and naturally sweet muffin.

*You definitely taste the quinoa in the first bite. Aaron was a little thrown off by this. You may think, “Hmm. What is that flavor?” By the second bite, however, all you notice is the spicy sweetness and overall tastiness of the muffin.

Cranberry Quinoa Muffins

2 cups cooked quinoa

1/4 cup vegetable oil

2 cups all-purpose flour

3/4 cup packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon pumpkin pie spice

1/2 cup dried cranberries

3/4 cup buttermilk

1 large egg

1 teaspoon vanilla extract

Whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice and cranberries. Stir in the quinoa, making sure it is fully incorporated with the dry ingredients and there are no clumps.

In a separate small bowl, whisk together the oil, buttermilk, egg and vanilla. Add this mixture to the dry ingredients and stir until just moist.

Divide the batter among your prepared muffin cups—either coat with pan spray or use liners. Bake at 350°F for about 25 minutes or until the muffin is springy to the touch.

Recipe: Adapted from Martha Stewart

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