Buttermilk, Maple Syrup, Quinoa & Pecan Muffins
or to taste
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.