I found this awesome recipe for Trail Mix Muffins in my October Issue of Family Fun. I knew immediately I would make it, especially since it contained quinoa! {I love the recipes I have with quinoa in them}.
I tweaked the recipe a bit as I didn’t see the need for some of the fuss they suggested (separate the egg yolks, whip the whites into peaks) and my version turned out fine. So fine that I had to make another batch a few days later.
Trail Mix Muffins
Prep time
Cook time
Total time
Source: Family Fun Magazine
Serves: 12
Ingredients
- ¼ cup quinoa
- ⅔ cup whole wheat pastry flour
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup packed dark brown sugar
- ¼ cup plus 2 tablespoons crunchy peanut butter
- ¼ cup unsalted butter cut into small chunks, pluss more for greasing
- 1 large egg
- 1½ teaspoons vanilla extract
- ⅔ cup low-fat milk
- ⅓ cup dried cranberries
- ⅓ cup semisweet chocolate chips
Instructions
- Fill a medium saucepan with ½ C water and quinoa and bring it to a boil. Reduce the heat to low, and simmer until the grains have popped open and appear translucent, about 12 minutes. Let stand for 5 minutes and cool.
- Position the rack in the center of the oven and heat to 400 degrees . Use a crumpled sheet of waxed paper to lightly butter the wells of a muffin tin.
- In a medium bowl, whisk together both flours, and the baking powder, cinnamon, and salt until well blended.
- In a large bowl, with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping down the sides as needed, until smooth and creamy, about 5 minutes. Beat in the egg and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work.
- Reduce the mixer’s speed to low and gradually beat in the milk.
- With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in the cranberries and chocolate chips until they’re evenly distributed in the batter.
- With a large spoon or ice cream scoop, fill each well of the muffin tin three-quarters full with batter.
- Bake the muffins until they’re brown and firm, about 20 minutes, turning the pan halfway through. Cool them in the pan for 5 minutes, then transfer them to a rack to cool completely.
Hope you enjoy them! I know my girls did and they loved *helping*.
May have to try these:) Saw a recipe the other day for brownies with quinoa in them and thought I would give them a whirl.
Oh that sounds good. Let me know how they turn out!
Mmmm, delish!
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They turned out good! Hunter decided he needed Nutella on them, which of course made them reallllly yummy:)