Ingredients
- 1/2 cup quinoa
- 1/2 cup orange juice
- 3/4 cup milk 1%
- 1 ½ cups flour all purpose, with added bran (available at grocery stores)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/3 cup brown sugar packed
- 1/4 cup margarine soft non hydrogenated, melted
- 1 egg
- 1/2 tsp vanilla
- 1 cup raspberries fresh or frozen
Instructions
- Place quinoa in fine mesh sieve and rinse well.
- In small saucepan, combine quinoa with orange juice and 125 mL (1/2 cup) of the milk. Bring to boil over medium high heat. Reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
- In another bowl, whisk together flour, baking powder, soda and cinnamon.
- Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries.
- Divide batter among 10 lightly greased or paper lined muffin cups.
- Bake in 200 C (400 F) oven for about 18 minutes or until cake tester inserted in centre comes out clean.
Nutrition Facts
Quinoa Raspberry Muffins
Calories
194
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Carbohydrates
32
g
11
%
Fibre
3
g
13
%
Sugars
11
g
12
%
Protein
5
g
10
%
Cholesterol
20
mg
7
%
Sodium
147
mg
6
%
Potassium
175
mg
5
%
*5% or less is a little, 15% or more is a lot
