Lemon Berry Muffins with Quinoa Flour – Gluten Free
This is a great way to take the bitter taste out of quinoa flour. Preheat oven to 215 degrees.Roast Quinoa-Flour crop-wholelifestyle Line two large, rimmed cookie sheets. Bake for 2.5-3 hours until bitter odor is no longer detected.
- 1 1/2 cups quinoa flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- pinch of sea salt
- 1/2 cup organic cane sugar
- Zest of 1 large lemon
- 1/4 cup olive oil
- 1 large egg
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup berries (I used frozen)
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
Adapted from mynaturalfamily.com
Preheat oven to 400 and line a muffin tin
Whisk together the quinoa flour, salt, baking powder, and cinnamon.
In a separate bowl, add the sugar and lemon zest and rub themtogether. I just used my fingers .Add to the flour mixture and stir
In another bowl, mix olive oil, egg, almond milk, and vanilla
Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.