Directions:
- Preheat oven to 350°F
- In a medium saucepan, bring quinoa and 1 cup water to a boil.
- Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.66 Kcal (1054 kJ) | ||
| Calories from fat | 54.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 9% | |
|---|---|---|---|
| Cholesterol | 15.81mg | 5% | |
| Sodium | 213.6mg | 9% | |
| Potassium | 269.86mg | 6% | |
| Total Carbs | 44.85g | 15% | |
| Sugars | 14.12g | 56% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 310 Kcal (1298 kJ) | ||
| Calories from fat | 67.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 9% | |
|---|---|---|---|
| Cholesterol | 19.47mg | 5% | |
| Sodium | 263.11mg | 9% | |
| Potassium | 332.41mg | 6% | |
| Total Carbs | 55.25g | 15% | |
| Sugars | 17.39g | 56% | |
| Dietary Fiber | 2.6g | 8% | |
| Protein | 6.5g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.7mg | 8% | |
| Calcium | 87.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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