Apple Quinoa Muffins

Two weeks ago, Mike volunteered me to make snacks for our Bible study class.  I didn't mind, but for a brief moment I was struggling with what to make.  It seems that donuts and bagels always seem to creep their way onto the snack table.  Although they taste good, they don't pack a nutritional punch and I later regret eating them.  

This is where my friend Quinoa comes in.  High in protein and moisture quinoa is a perfect addition to muffins.  This apple quinoa muffin recipe uses less sugar than most, and is loaded with chunks of apples and cranberries, perfection!

I made these three days in advance and stored them in a resealable container.  They store amazingly well, staying fresh and moist just like the first day.  I had a few left over from the class, so during the week I ate them for my mid-morning work snack.  My mom liked them so much she requested the recipe so she can take them to her quilting club next month.  

Isn't it great when good for you and good tasting food go together!  Here's to food and gladness!

CLICK HERE for a printer friendly recipe.  Recipe adapted from Egg & Dart.  Make 24 mini-muffins or 10-12 regular muffins.

 

Ingredients for Apple Quinoa Muffins

  • 1.5 cups apple, diced (recommend Fuji, Empire, or Granny Smith)
  • 6 Tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • pinch of salt
  • 1 tsp baking powder
  • 1 cup cooked and cooled quinoa
  • 1/4 cup milk ( I used skim)
  • 1.25 cups (150g) of All-purpose flour
  • 1/4 cup dried cranberries
  • 1/4 cup cinnamon sugar ( 2 parts granulated sugar to 1 part cinnamon)

Directions for Apple Quinoa Muffins

  1. Preheat oven to 350 degrees F.
  2. In a medium saute pan, melt 2 Tbsp of butter. Add the diced apples, cinnamon, and nutmeg.  Cook until apple become slightly soft, about 5 minutes.  Remove from heat and set aside.
  3. In a large mixing bowl, beat butter and brown sugar with electric mixer until fluffy.  Add the egg and beat until mixture turns pale.  Add pinch of salt, vanilla, and baking powder and mix until combined.  Add half of the flour, mix.  Add half of the milk, mix.  Add remaining flour, mix.  Add remaining milk, mix.  Do not over mix the batter.
  4. Gentle fold in the cooked apples and quinoa.
  5. Line muffin tins with muffin papers.  Fill with batter to just below the rim.  Top each muffin with about 1/2 tsp of cinnamon-sugar.
  6. Bake at 350 degrees for 15 minutes.  Tops should be golden brown and a toothpick inserted in the middle of the muffin should come out clean.  
  7. Allow muffins to rest 5 minutes before removing from muffin tin.