Apple-Cheddar Quinoa Muffins

In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Adapted from eatingwell.com

Ingredients

  • 1

    cup quinoa flour (see tips)

  • 1

    cup whole-wheat pastry flour (see Tips) or gluten-free flour blend

  • 4

    teaspoons baking powder

  • 1

    tablespoon sugar

  • 1/4

    teaspoon salt

  • 2

    large eggs

  • 1

    cup buttermilk (see tips)

  • 1

    cup apple, peeled and grated

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons fresh chives or scallion greens, minced

  • 1

    cup sharp Cheddar cheese, shredded and divided

Directions

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray or line with paper liners and spray the liners. Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl. Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients. Add half the cheese and stir just until the dry ingredients are moistened; do not over-mix. Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top. Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving. Make Ahead Tip: Individually wrap in plastic and freeze airtight for up to 1 month. To reheat frozen muffins, wrap in a paper towel and microwave on High for 30 to 60 seconds. Look for quinoa flour in the baking section or near gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder. Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat. Both flours provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer. No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk.

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