Here is another breakfast muffin recipe with quinoa. These citrusy muffins are low in sugar and fat and are packed full of goodness. Thanks to the addition of quinoa and ground almonds they have a nice, light and fluffy texture. Have them for breakfast, as a snack, or pop them in your child’s lunchbox. You won’t need to use an electric mixer, a whisk will do, so preparation is quick and simple. Enjoy!
1 cup cooked quinoa (lightly packed)
1 and 1/4 cup flour
1 and 1/4 cup ground almonds
2 teaspoons baking powder
1/4 cup vegetable oil
4 tablespoons sugar
Juice and zest of 2 limes
1/2 cup sultanas
1 cup semi-skimmed milk
1 teaspoon vanilla extract
Preheat the oven to 400 F/200 C/ gas mark 6. Place 12 muffin cases inside a muffin tin.
Combine the flour, ground almonds and baking powder. Set aside.
Whisk together the eggs, sugar, oil and vanilla extract in a large bowl. Add the quinoa, juice and zest of the limes, milk and sultanas and stir well. Pour in the dry mixture all at once and stir until the dry ingredients are no longer visible.
Spoon the mixture into the muffin cases. Bake for 23-25 minutes. Remove from the oven and place on a cooling rack. Yields 12.