Monday, May 15, 2017

Eggless Quinoa Muffins


          It's been a long time time since I had baked some muffins or cakes, in fact I have not been doing much baking because of the hot weather also, but now the temperatures have come done, so might be I'll be baking more. Coming to today's post, I have wanted to use quinoa in baking for a long time, but the first time, I had used uncooked quinoa in baking and the results were not good. After that, for some reason, didn't do it again until now, this time I used cooked quinoa in these Quinoa Muffins and they turned out good and I was very satisfied with them. I have used whole wheat flour/ atta along with the cooked quinoa, and they are not too sweet, so they are perfect for breakfast or snack. I have also added some grated carrots, golden raisins and walnuts and they tasted very good with a nutty texture from the quinoa..

Need To Have

  • Cooked Quinoa - 3/4 cup
  • Whole Wheat Flour/ Atta - 1 cup
  • Brown Sugar - 1/2 cup
  • Grated Carrots - 1/2 cup, lightly packed
  • Golden Raisins - 2 tablespoons
  • Chopped Walnuts - 2 tablespoons
  • Oil - 1 +1/2 tablespoons and a little to grease the muffin tin
  • Curd/ Yogurt - 2 tablespoons
  • Flax Seed Powder - 1 tablespoon
  • Baking Powder - 1 teaspoon
  • Baking Soda - 1/2 teaspoon
  • Salt - 1/4 teaspoon
  • Cinnamon Powder - 1 teaspoon
  • Dry Ginger Powder - 1/2 teaspoon

Original recipe here

Method


          Soak the flax seed powder in 3 tablespoons of water for about 10 minutes. Take the wheat flour, add the brown sugar, cooked quinoa, baking powder, baking soda, salt, cinnamon and dry ginger powders and mix everything well and keep.


          Now take the oil, curd and soaked flax seed powder and beat them together, to this add the dry ingredients and mix everything together.


          Finally add the carrots, raisins and walnuts and mix gently and keep.


          Grease and layer a muffin pan, then add the prepared batter and bake at 180C for 25 mins ( till a toothpick pricked into the muffin comes out clean ) and remove. Cool and serve.


Note
Refer here for cooking quinoa.
If you need more sweeter muffins, then increase the sugar by another 1/4 cup.
They stay good for a day, but I would prefer to place them in the refrigerator, if planning to keep them for more than a day.
The above quantity gives you 6 big muffins.
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3 comments:

  1. looks yum! nice crumble texture.. Perfect for Lunch or breakfast or even snacks

    ReplyDelete
  2. I love the healthy ingredients that you have packed in these wholesome muffins!

    ReplyDelete
  3. Love eating quinoa and these muffins look so moist and soft, Hema. Also love they are eggless.

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