I've always been a pastry-a-holic. A pastry queen. A tart, if you will. Haha! (All of this quinoa is going to my head. I know that joke doesn't make sense but I'm leaving it in the post anyway!) Anyway, I've always really loved pastries and for most of my life you could find me eating some kind of baked good for breakfast. Croissants, Toaster Strudel (remember those?!), scones, turnovers, muffins, English muffins...I worship at the altar of breadstuffs, really. And then came gluten intolerance. I still eat gluten from time to time, but I've largely given up on eating fancy pastries, mainly because I'm not that terrific of a baker and the recipes are complicated and the flours are expensive.
Still,I'm trying to bake more often, just so I can enjoy breadstuffs other than my trusty Udi's and Van's; in fact, my new food resolution for 2012 is to become better at gluten-free baking. I found this recipe for quinoa muffins and decided to adapt it into being GF. As a rule, you can't really sub in GF flour with the same ratios as regular flour, but I've done it before with other muffins recipe so I risked it. I hope many of the amazing GF baking bloggers I read aren't reading this because I'm sure they're wringing their hands over what's probably a GF baking sin. But, you guys, I baked these early this morning and I wasn't about to trek out to the natural foods stores for the fancy flours that would have undoubtedly made these muffins taste just like regular glutenous muffins.
Despite my laziness, these turned out pretty well. I will say that they're heavy, more like a scone than a muffin. And they didn't rise at all in the oven. Still, Cranberry Quinoa Muffins are super moist and tasty, really good for breakfast or for a snack. I would take these along on a hike with some trail mix or eat them before an exercise class; they're that bulky. The cranberries add a really nice tart/sweet flavor, too. It felt so good to eat these with a big steamy mug of Irish Breakfast tea, just like back in my regular pastry-loving days.
If you aren't gluten-free you should be able to just use regular all-purpose or whole wheat flour here.
Cranberry Quinoa Muffins
adapted from Martha Stewart's Quinoa Muffins
makes 12 servings
total time: 40 minutes
total hands-on time: 10 minutes
What you'll need:
2 cups Arrowhead Mills All-Purpose Gluten Free flour
1/3 cup of sugar
1/2 cup of brown sugar
1.5 tsps of baking powder
2 cups prepared quinoa
1 cup of dried cranberries
1/2 cup of applesauce
3/4 cups of milk
What you'll do:
1. Preheat oven to 350.
2. Combine dry ingredients, including quinoa, in a large mixing bowl. Mix well.
3. Combine wet ingredients in a small bowl and mix well.
4. Combine dry and wet ingredients and mix well.
5. Spoon batter into well-greased muffin pan. Martha's recipe suggests flouring the muffin pan but I'll leave that up to your discretion.
The batter for these is really thick and sticky; I might tweak it a bit and use a bit more milk or even a teensy bit of water, especially if you're making this GF. Chopped almonds and apricots are going to be on my list when I make these again, I think. The next time I get a sweet craving I might try the muffins with some shredded dark chocolate. It's nice to be able to eat something that's sweet, but that isn't completely empty calories, you know?
This is a post in my Three Days of Quinoa Challenge. Check out my other recipes in the challenge: Savory Quinoa Cakes, Quinoa as Oatmeal, Spinach Quinoa Casserole, Pear, Cranberry and Spinach Salad with Quinoa, and Lemony Chickpea Quinoa.