Light and nutritious superfood muffins perfect for breakfast or any time of the day
It’s been a few years since I got excited about cooking and baking so feels good to get back to it as I gain a lot of satisfaction especially when what I create is full of nutrients and I have an occasion such as specific people in mind I do it for as an act of love.
Christmas eve I followed the recipe detailed below using raspberries and honey and Boxing Day I repeated it using blackberries instead of raspberries, green instead of red apple and agave syrup instead of honey. I also realised that in my first [raspberry] batch I used almondmeal instead of oatmeal. Both work well:)
The recipe comes from a small green book I was given for Christmas by my dear friend and fellow yoga teacher trainee Ush and is called: ‘500 superfood dishes’ by Beverley Glock. The quinoa muffins are on p.32:)
QUINOA SUPERFOOD MUFFINS
makes 12-15 muffins
A lot of ingredients that you may not necessarily have readily in your cupboard but good practice to start piling up.
I have separated them into 3 lists as it’s handy to follow this way during preparation.
Ingredients for placing in your dry mix bowl:
– 300g cooked quinoa
– 250ml almond milk
– 2 medium eggs
– 5 tbsp honey or agave syrup or 100g light muscovado sugar
– 2 tsp vanilla extract
– 75g coconut oil warmed
Ingredients for placing in your wet mix bowl:
– 100g spelt flour
– 50g dessicated coconut
– 50g chopped brazil nuts
– 150g fresh raspberries
– 1 apple peeled and diced
– zest of 2 oranges
– 50g oatmeal or rolled oats
– 75g raisins
– 2 tsp baking powder
– 3 tsp ground cinnamon
For springling on the top of each muffin before placing in pre-heated 190 oven mix:
- 1 tbsp coconut sugar
- 1tsp ground cinnamon
In a bowl you mix the wet ingredients: cooked guinoa, eggs, honey, almond milk, vanilla essence and coconut oil.
In a separate bowl you mix the dry ingredients: spelt flour, baking powder, chopped brazil nuts, raisins, zest of 2 oranges, apple, coconut and cinnamon. You then mix the two together really well and gently add the raspberries in (or blackberries).
Preheat the oven to 190C/375F/Gas Mark 5
Pour the mixture into your muffin tins, springle the coconut and cinnamon mix and place them in the oven.
The muffins take about 20-25 minutes to bake, they are ready when they get golden brown and springy to the touch.
SHOP THE SUPERFOOD DISHES BOOK
Photos from New Zealand – Yanna P
Have a lovely Day!!!