It’s a muffin but it thinks it’s a meal. Quinoa is what makes these scumptious ditties confidently stand in as a meal replacement. Quinoa is a full protein, it’s assembly of amino acids comprises all nine of the essentials that our bodies need to consume to function optimally. It also tastes good- nutty, crunchy and a little wild. The addition of walnuts to this recipe bumps up the nuttiness and gives these muffins a well rounded finish that the ginger and chocolate just can’t do on their own. My kids were a chocolaty mess after they got through with these ambitious goodies. A sure sign they are good.
Makes 12 muffins. Preheat oven to 375F
Rinse and drain 1/2 c. quinoa. Place in a pot with 1 c. water and 1 Tbsp shredded ginger. Bring to the boil, cover and simmer for 20 minutes until liquid is gone and quinoa is nice a fluffy.
In a large bowl combine
1 c. pastry flour
1 c. whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 c. walnuts
1 c. chocolate chips
In another bowl combine:
1/2 c. brown sugar
1/2 c. oil
1 c. whey or buttermilk or yogurt
Once the quinoa is cooked, slowly mix it in with the liquids and them combine wet and dry ingredients. Spoon into 12 well-greased muffin tins and bake for 20-25 minutes.