Quinoa 365 (24 page)
Do bakery delights with nutritious ingredients sound like blasphemy? These mouthwatering recipes will transform your daily coffee break or teatime from sinful to saintly. We've transformed favorites such as cookies and brownies and basics like muffins and bread. If you want to make these recipes gluten-free, be sure ingredients such as oats and baking powder are labeled gluten-free.
Raisin Bran Muffins
These moist, low-fat, high-fiber muffins are even better than Grandma's!
Makes 12.
½ cup (125 mL) packed brown sugar
¼ cup (60 mL) cooking oil
¼ cup (60 mL) fancy molasses
2 large eggs
1 cup (250 mL) buttermilk or sour milk (see note page 23)
1½ cups (375 mL) wheat bran
½ cup (125 mL) quinoa flour
½ cup (125 mL) whole wheat flour
1½ tsp (7.5 mL) baking powder
¾ tsp (4 mL) salt
¼ tsp (1 mL) baking soda
½ cup (125 mL) raisins
Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
Measure the sugar and oil into a large bowl and mix until smooth. Beat in the molasses and eggs. Stir in the buttermilk, then the bran and set aside.
Combine the quinoa and whole wheat flours, baking powder, salt and baking soda in a medium bowl. Mix well and blend in the raisins.
Carefully fold the flour mixture into the molasses mixture, stirring just enough to blend but not overmix. Spoon the mixture evenly into the muffin cups.
Bake on the center oven rack for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Carrot Spice Muffins
These satisfying and light muffins are moist, with a hint of sweetness and spice. No butter or oil! If you want the decadent version, top with your favorite cream cheese frosting.
Makes 12.
1 1/3 cups (330 mL) quinoa flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1½ tsp (7.5 mL) ground cinnamon
2/3 cup (160 mL) raisins (or 1/3 cup/80 mL raisins and 1/3 cup/80 mL chopped walnuts or pecans)
2 large eggs
½ cup (125 mL) packed brown sugar
2/3 cup (160 mL) plain yogurt
2¼ cups (560 mL) grated carrots
Preheat the oven to 350°F (180°C). Lightly spray a 12-cup muffin pan with cooking oil.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and walnuts (if using) and set aside.
Whisk the eggs, sugar and yogurt in a large bowl. Stir in the grated carrots.
Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups. Bake on the center oven rack for 20 to 24 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.
Raspberry Cream Cheese Muffins
The pleasing combination of raspberries and cream cheese with quinoa and whole wheat flour makes this a great snack you can feel good about eating.
Makes 12 muffins.
½ cup (125 mL) white or golden quinoa
1 cup (250 mL) water
1¼ cups (310 mL) whole wheat flour
1½ tsp (7.5 mL) baking powder
¾ tsp (4 mL) salt
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) baking soda
4 oz (114 mL) cold light cream cheese, diced small
1 cup (250 mL) frozen raspberries
¾ cup (185 mL) white or cane sugar
¼ cup (60 mL) vegetable oil
1 large egg
½ cup (125 mL) light sour cream
1 tsp (5 mL) pure vanilla extract
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 15 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Combine the flour, baking powder, salt, cinnamon and baking soda in a medium bowl and blend well. Add 1¼ cups (310 mL) of the cooked quinoa and mix until it is evenly coated with the flour mixture. Stir in the cream cheese, breaking up any large pieces. The cream cheese should remain chunky in these muffins. Add the frozen raspberries and coat in the flour mixture. Set aside.
In a large bowl, whisk together the sugar and oil, followed by the egg. Whisk in the sour cream and vanilla. Fold the flour mixture into the sugar mixture until just combined. Spoon the dough evenly among the cups. Bake on the center rack for 25 to 27 minutes, until the muffins are light brown around the edges and a toothpick inserted in the center of a muffin comes out clean. Store in a sealed container in the refrigerator for up to 1 week.
Berry Flax Bran Muffins
Store-bought muffins can contain excessive amounts of fat. These muffins are easy to make, super healthy and truly enjoyable to eat.
Makes 12.
½ cup (125 mL) packed brown sugar
¼ cup (60 mL) cooking oil
¼ cup (60 mL) fancy molasses
2 large eggs, beaten
1 cup (250 mL) buttermilk or sour milk (see note page 23)
¼ cup (60 mL) flax (ground or whole seeds)
1¼ cups (310 mL) wheat bran
½ cup (125 mL) quinoa flour
½ cup (125 mL) whole wheat flour
1½ tsp (7.5 mL) baking powder
¾ tsp (4 mL) salt
½ tsp (2 mL) baking soda
1 cup (250 mL) frozen raspberries or blueberries
Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
Measure the sugar and oil into a large bowl and blend together until smooth. Add the molasses and beaten eggs and mix thoroughly. Stir in the buttermilk, then the flax and bran. Set the mixture aside.
Combine the quinoa and whole wheat flours, baking powder, salt and baking soda in a medium bowl. Gently toss the berries into the dry mixture.
Carefully fold the flour mixture into the molasses mixture; stir just enough to blend but do not overmix.
Place large spoonfuls of the batter into the muffin cups, distributing it evenly.
Bake on the center oven rack for 16 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool for a few minutes in the pan before removing from the pan and cooling completely on a rack. Store in a sealed container in the refrigerator for 1 week or in the freezer for up to 4 weeks.
Lemon Blueberry Muffins
Cooked quinoa and whole wheat flour give hearty substance to these muffins. Blueberries and fresh lemon give them their flavor.
Makes 12.
½ cup (125 mL) white or golden quinoa
1 cup (250 mL) water
1¼ cups (310 mL) whole wheat flour
1½ tsp (7.5 mL) baking powder
1 tsp (5 mL) salt
¼ tsp (1 mL) ground cinnamon
1 Tbsp (15 mL) grated lemon zest (about 1 lemon)
¾ cup (185 mL) white or cane sugar
¼ cup (60 mL) vegetable oil
½ cup (125 mL) sour cream
1 large egg
3 Tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) frozen blueberries (not thawed)
Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 15 minutes to allow the quinoa to cook longer and become plumper. Remove the lid and fluff with a fork. Set aside to cool.
Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Combine the flour, baking powder, salt and cinnamon in a medium bowl. Stir in the lemon zest and 1¼ cups (310 mL) of the cooked quinoa, breaking up any clumps.
Whisk the sugar and oil in a large bowl, then add the sour cream, egg, lemon juice and vanilla. Stir until the mixture is thoroughly blended.
Toss the frozen blueberries in the flour mixture. Fold the flour mixture into the sugar mixture. Drop the batter by large spoonfuls into the muffin cups. Bake on the center oven rack for 25 to 30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. Cool in the pan.