Quinoa Ginger Chocolate Muffins

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 egg

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.

 

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