Apple-Cheddar Quinoa Muffins

By Babycatgrandma

A very moist muffin that complements soups and stews well. From "Eating Well" magazine.

Ingredients

• 1 cup quinoa flour (see Tips)
• 1 cup whole-wheat pastry flour (see Tips) or gluten-free flour blend(I used cup 4 cup)
• 4 teaspoons baking powder
• 1 tablespoon sugar
• Scant 1/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (see Tips)
• 1 cup grated peeled apple
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh chives or scallion greens
• 1 cup shredded sharp Cheddar cheese, divided

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

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 overmix. 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.NUTRITION
Per serving: 169 calories; 7 g fat (3 g sat, 3 g mono); 42 mg cholesterol; 19 g carbohydrates; 1 g added sugars; 4 g total sugars; 6 g protein; 3 g fiber; 306 mg sodium; 70 mg potassium.

Nutrition Bonus: Calcium (20% daily value)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 high-fat meat, 1/2 fat