Zutaten für Quinoa Muffins
- 1 cup quinoa
- ½ cup vegetable oil
- 2 cups all-purpose flour
- Dark Brown Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup raisins
- 1 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 2 cups water
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Zubereitung von Quinoa Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a small saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 11-13 minutes, or until all water is absorbed and quinoa is tender.
- While quinoa cooks, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 cup raisins in a large bowl.
- Once quinoa is cooked, stir in 2 cups of the cooked quinoa into the dry ingredients. Set aside any remaining cooked quinoa.
- In a separate bowl, whisk together ½ cup vegetable oil, 1 cup milk, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
71g
Fat
5g
Carbs
14g
