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Prep Time: 20 Minutes Cook Time: 43 Minutes |
Ready In: 63 Minutes Servings: 12 |
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From Everyday Food, January/February 2008. Ingredients:
1 cup quinoa, rinsed |
1/4 cup vegetable oil, such as safflower, plus more |
vegetable oil, for pan |
2 cups all-purpose flour, plus more for pan |
3/4 cup packed dark brown sugar |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup raisins |
3/4 cup whole milk |
1 large egg |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350°F
2. In a medium saucepan, bring quinoa and 1 cup water to a boil.
3. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
4. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
5. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
6. In a small bowl, whisk together oil, milk, egg, and vanilla.
7. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
8. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
9. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
10. Store in an airtight container up to 5 days.
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