Almond-Quinoa Muffins <— Recipe here.
I whipped these up last night to bring into work today. They were a breeze to throw together. From start to finish, baked and cooling on a rack it took less than 40 minutes. This is my kind of weeknight baking. I wasn’t planning on making anything, but as I was flipping through Veganomicon looking for recipes to make in the future I happened upon these muffins. The ingredient list is long, but I happened to have all of them on hand. I even had the cooked, left-over quinoa that the recipe calls for in the refrigerator. I felt it was my karmic destiny to make them.
These muffins are made with whole-wheat pastry flour, almond meal, and whole quinoa, which gives them a hearty dense and crunchy texture. They are spiced with cinnamon and cardamon and sweetened with agave syrup and currants. I added some almond extract in addition to the vanilla in the recipe and topped each muffin with sliced almonds to up the almond flavor. Overall, the recipe was a success. Even with P who will not eat quinoa–”because it looks funny” –when I make it for dinner. These muffins are a fun way to use up leftover quinoa.