I know, I know! I don’t usually post two recipes in a row, but I just had to. Consider this Part 2 of yesterday’s easy make-ahead breakfast plea. With such a fast and freezer friendly recipe, you’ll never go back to empty calories and simple sugars for a meal on the run again. I’m empowering you to eat your breakfast!
Go ahead–just say it: “Thank you, mom.“
You’ve heard me herald the praises of quinoa here before. Whether you appreciate it for its nutty texture or for its “perfect-protein” status, quinoa is one versatile player in the culinary world! I humbly submit to you that I’ve improved upon Martha’s recipe here, substituting whole wheat flour, and adding pumpkin pie spice. You be the judge. Oh, and a little bit o’ butter and pumpkin butter never hurt a thang.
Quinoa Muffins
adapted from Everyday Food
1 cup quinoa
1/4 cup vegetable oil
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup packed dark brown sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 1/4 cup water to a boil. Reduce to a simmer; cover, and cook until water has all been absorbed and quinoa is tender, about 10 minutes. Spray a nonstick muffin tin with Baker’s Joy or baking spray with flour. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and cooked quinoa. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups. (They will be near filled to the top.) Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days, or freeze and warm up for a nutritious make-ahead breakfast on the go.
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Ruth, where do I find quinoa? I’m assuming it’s found at like Whole Foods, Trader Joe’s or Sunflower marker?
Yes, you can buy quinoa at TJs or the like, but I buy mine at Costco because it’s so much more affordable!
Love it! That sounds delicious! Oh and, “Butter never hurt a thang…”? I think that you might be moving from Martha Stewart’s camp and crossing over into Paula Dean territory.
Mmmmmm! We get ours at Costco too! Thanks for a tasty new recipe! I’m going to try it with coconut oil!
O Happy Day! I JUST bought a huge bag of organic quinoa on the cheap from Costco…the fam loves it cooked up w/dinner, but I am very happy to see this recipe!
And yes, butter never did hurt a thang!
Hey,Nu-Er,what is quinoa? I might know its Chinese name, but will I easily find it in a Chinese grocery store? I would like to know what kind of food it is before I take a special trip to Cosco. Does it belong to the grain category(Don’t laugh at your aged mother if she is way too wrong; she is just so willing to learn new things:))?
Mama– quinoa is grain-like, but technically a seed. You cook it like rice with liquid until the liquid is absorbed and the seed “pops.” It’s South American. You won’t find it at the Chinese store.
Thanks, Baobei!
I tried this today with cooked steel cut oats (leftover from breakfast) instead of quinoa, and blueberries instead of raisins. They were yummy! Thanks for the idea…I’d never thought of using cooked grains in baked goods…
Awesome, Abby. I’ve been wanting to add in pureed zucchini too.
I was so happy when I found the cheap organic quinoa at Costco. But woe as me, my allergy husband doesn’t like it. I just passed off a full bag to a friend. I’m glad to see Abby’s version with steel cut oats though. I’ll have to try it out and I’ll send your quinoa version to my friend
Michelle–quinoa can taste a bit strong! I haven’t tried Abby’s version yet, but I’m sure that would be fab…there’s just never any oats leftover at our house!
Thanks for this recipe! I used craisins and 1 granny smith apple, chopped. I used 1 c cooked quinoa cuz that’s how I read the recipe:) Is it 1 c uncooked quinoa, then use ALL the cooked qty? Nonetheless, I’ve made 2 batches already and they are delicious! I also used Costco’s organic quinoa.
Thelma, I use all of the cooked quinoa. Your version with craisins and apples sounds wonderful! I used coconut oil and coconut sugar, along with craisins and raisins in my last batch, and it really was perfectly tart and sweet. Thanks for leaving a comment!