Quinoa Muffins

Today I used quinoa for the first time. I have seen several recipes using quinoa lately and have been intrigued. Quinoa, pronounced "Keen-wah" is being referred to as "the supergrain of the future." According to our local newspaper, quinoa packs a powerful punch of vitamins, minerals, calcium, protein and fiber. Just a 1/4 cup serving of quinoa has 6.5 grams of dietary fiber. Quinoa is now becoming mainstream and appearing in more grocery stores. I saw this muffin recipe in the February 2008 issue of Everyday Food. I was intrigued by the use of quinoa in a muffin. These were easy to make and I must say delicious. I've really had good luck on my muffin of the week quest! These are surprisingly sweet. The vanilla flavor is very prominent. Adding the quinoa to the batter produces a very light and fluffy muffin. This recipe is also gluten-free. Definitely one to make again. Per some of the suggestions on Martha Stewart's site I may try this recipe with chocolate chips instead of raisins. I also liked the idea of substituting apple juice for part of the water when boiling the quinoa. Look for the pre-rinsed quinoa to save a step in rinsing. I recently clipped a recipe for a quinoa vegetable salad that I'm hoping to make very soon.

Quinoa Muffins
Source: Everyday Food Feb. 2008

Makes 12

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil, such as safflower, plus more 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

1. Preheat oven to 350 degrees. 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.
2. 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.
3. 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.
4. 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.