Quinoa Raisin Muffins
These hearty Quinoa Raisin Muffins are packed with protein, fiber, and a subtle spice mix that makes them the perfect satisfying breakfast or snack to keep you full all morning!
Equipment
- Muffin tin, Paper liners, Large-size bowl, Medium-size bowl, Whisk, Spoon, Cooling rack
Ingrediënten
- 1 cup 120 g white whole wheat or whole wheat pastry flour
- ½ cup 128 g raw sugar
- 1 tablespoon 12 g baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup 256 g creamy natural nut butter
- 1 cup plus 2 tablespoons 190 ml soy or other nondairy milk
- 2 teaspoons pure vanilla extract
- 1 cup 123 g cooked and cooled quinoa
- ½ cup 80 g raisins
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large-size bowl, whisk together the flour, raw sugar, baking powder, cinnamon, ground ginger, and nutmeg.
- In a medium-size bowl, whisk together the nut butter, soy milk, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the cooked quinoa and raisins.
- Divide the batter equally 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 on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
These muffins are perfect served warm with a drizzle of maple syrup or a spread of nut butter. They also pair wonderfully with your favorite hot beverage.
Wine Advice:
A light white wine, such as a Sauvignon Blanc, or a herbal tea would be a great pairing to complement the subtle spices in these muffins.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 9 g | Fiber: 4 g | Sugar: 8 g | Salt: 0.3 g
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