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.
- 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
Preparation time 20mins
Cooking time 50mins
Adapted from eatingwell.com
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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