Hearty Quinoa Raisin Muffins
These hearty quinoa raisin muffins combine protein-packed quinoa with the sweetness of raisins, making them the perfect start to your day!
Equipment
- Measuring cups and spoons
- Mixing bowls (large and medium)
- Muffin tin
- Paper liners
- whisk,
- spatula
- wire rack
Ingredients
- 120 g 1 cup white whole wheat or whole wheat pastry flour
- 128 g ½ cup raw sugar
- 12 g 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 256 g 1 cup creamy natural nut butter
- 190 ml 1 cup + 2 tablespoons soy or other nondairy milk
- 2 teaspoons pure vanilla extract
- 123 g 1 cup cooked and cooled quinoa
- 80 g ½ cup raisins
Instructions
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with paper liners.
- In a large bowl, whisk together the white whole wheat flour, raw sugar, baking powder, ground cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the creamy nut butter, nondairy milk, and pure vanilla extract.
- Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the cooked quinoa and raisins.
- Divide the batter evenly among the muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely on a wire rack.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp, dry white wine like Chardonnay or a refreshing green tea for a healthy, satisfying treat.
Pair with a crisp, dry white wine like Chardonnay or a refreshing green tea for a healthy, satisfying treat.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 10 g | Sugar: 12 g | Salt: 75 mg
