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Buttermilk, Maple Syrup, Quinoa and Pecan Muffins

Buttermilk, Maple Syrup, Quinoa & Pecan Muffins

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Submitted by happyzhangbo

I didn’t use quinoa flour, instead I added about 1 1 /2 cups cooked quinoa. I used walnuts, also added about ¼ cup of bittersweet chocolate chips, and the sweetness was just right

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

50 min

Ingredients

1 237
½ 118
CUP ML QUINOA
flour
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML MAPLE SYRUP
or to taste
¾ 177
CUP ML BUTTERMILK
4 6E+1
TABLESPOONS ML CANOLA OIL
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML QUINOA
cooked
½ 118
CUP ML PECANS
chopped

Directions

Position the rack in the middle of the oven. Preheat the oven to 375℉ (190℃). Coat 12 muffin cups with cooking spray or brush with oil.

Sift together whole wheat flour, quinoa flour, baking powder, baking soda and salt in a medium bowl.

Add the eggs, maple syrup, buttermilk, canola oil and vanilla in a large bowl, and whisk until well blended.

Stir in the flour mixture until just incorporated, then fold in the cooked quinoa and pecans until well mixed. Spoon into muffin cups, filling each ⅔ to ¾ full.

Bake for about 25 minutes, or until lightly browned. Remove from the oven and transfer onto a wire rack. Cool in the tins for 10 minutes, then remove from the mold and let cool on a rack completely.

Serve or store at an air-tight container for a couple of days, or they can be frozen well.

Buttermilk, Maple Syrup, Quinoa and Pecan Muffins
Buttermilk, Maple Syrup, Quinoa and Pecan Muffins

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 225 42% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 111mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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