nutritional information

Per Muffin:

  • Calories: 268
  • Protein: 5 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 49 g
  • Cholesterol: 27 mg
  • Sodium: 483 mg
  • Fiber: 2 g
  • Sugar: 25 g
Gluten-Free

Morning Muffins with Quinoa and Flax

Morning Muffins with Quinoa and Flax

Makes 14 muffins

Cooked quinoa and ground flax give these muffins the moist, fiber-rich goodness of bran muffins, minus the wheat-derived bran. If you are not gluten-sensitive, you can substitute all-purpose flour for the gluten-free baking mix.
  • 1 ½ cups cooked quinoa (¾ cup uncooked)
  • 1 cup low-fat buttermilk
  • 3 Tbs. flaxseed meal
  • 1 cup raisins
  • 2 cups gluten-free all-purpose baking mix
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground cinnamon
  • 2 large eggs
  • ⅓ cup oil
  • ½ cup honey
  • ½ cup sugar
  • 1 cup chopped walnut pieces (optional)

1. Combine quinoa, buttermilk, and flaxseed meal in medium bowl. Let stand 30 minutes.

2. Place raisins in heat-proof bowl, and cover with boiling water. Let stand 10 to 30 minutes to plump. Drain, and set aside.

3. Preheat oven to 350°F. Line 14 muffin cups with paper liners.

4. Sift together baking mix, baking soda, salt, and cinnamon in large bowl.

5. Beat eggs with whisk in bowl. Whisk in oil, then honey and sugar. Stir in quinoa mixture. Fold in baking mix mixture until just combined. Stir in raisins and walnuts (if using). Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean. Cool before serving. (Muffins have a slight baking soda taste when warm.)

October 2012 p.34

you might also like



comments

I love these! I didn't make them vegan, but I will try that next time!

Vanessa Cross - 2013-12-03 17:06:12

These muffins are very good! I used almond milk and they taste great.

Donna Timmons - 2013-10-21 01:21:34

When recipe calls for gluten free baking mix....does not mean gluten free bread flour?

Pat Cummins - 2013-10-18 21:00:25

These are quite good. I made 1/2 batch, and got 9 muffins, not 7 as expected.

Sandie - 2013-10-17 02:57:11

Tried these last week, they turned out great! going to make them again soon... Thanks!

crystal - 2013-10-15 14:12:13

Also interested in modifying this to be vegan. Seems like the soy, rice etc. mile substitutes should work - but if I add vinegar - how much should I add?

Elizabeth Fagin - 2013-10-14 18:43:30

Does anyone know if this recipe can be made dairy free too by substituting either soy or rice milk for the buttermilk?

Jodi Dorman - 2013-10-14 16:28:02

Could you use almond or coconut milk with a bit of vinegar instead of buttermilk? Thanks for all the great recipes!

Beth - 2013-10-14 16:25:01

Many of us who are gluten-free have multiple allergies. My family is also allergic to dairy and eggs. I would appreciate if you could include a note as to whether substitutes would work in a particular recipe.

Nancy - 2013-10-14 15:26:46