Quinoa Raisin Muffins

By LHPollack

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1/4 cup ground flax
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoon pumpkin pie spice
• 1/2 cup raisins (we used golden)
• 1 large Egg
• 3/4 cup milk (or dairy free milk)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1 3/4 cup gluten free all-purpose flour
• 1/2 teaspoon xantham gum
• 1 3/4 cup all purpose flour

Details

Servings 12
Adapted from momables.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray muffin tins with cooking spray and set aside.

Cook quinoa in a saucepan on your stove top in 2 cups of water. Bring to a boil, cover and reduce to a simmer. Cook until water is absorbed. This will take approximately 15 minutes.

In a medium size bowl, mix together flour, flax, sugar, baking powder, baking soda, xantham gum, salt, cinnamon, pumpkin pie spice, and raisins. Mix in only 2 cups of the cooked quinoa (save any extra for another use/ meal).

In a small bowl, whisk together egg, vanilla, milk and apple sauce. Add liquids to the flour mixture, stirring until combined.

Divide batter evenly among muffin tin cavities. Bake until toothpick comes out clean and tops are firm to touch. Approximately 25-30 minutes.

Let muffins cool down for 5 minutes in the pan prior to transferring them to a cooling rack.