After getting a feel of quinoa, I mustered courage to venture into baking this nutritious grain. I googled various sites for tips on how to use quinoa in baking and came up with this formula and I was fully satisfied with the final product. Needless to say, I had to use up the strawberries fast and so they made their way into these muffins! For people who don't like too much of a nutty taste, please reduce the mixed nuts by half or so. We liked these muffins as is. I observed that the quinoa on the outer surface were crispy and soft and chewy inside. We certainly loved the texture. This is how I baked them.
Dry Ingredients -
Quinoa 1/2 cup
Whole Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Mixed Nuts (Cashew,Almond and Walnut) coarsely ground 3/4 cup
Baking Powder 1 tsp
Salt a pinch
Cardamom powder 1 tsp
Wet Ingredients -
Brown Sugar 3/4 cup
Canola Oil 1/4 cup
Strawberry Puree 1 cup
Method Of Preparation -
Boil 1/2 cup of quinoa in 1 cup of water. It would yield a little more than 1 cup.
Sift the Whole wheat flour, All purpose flour, salt, baking powder and cardamom powder.
Add the ground nuts after sifting. Mix the boiled quinoa to the flour and mix well.
Beat all the wet ingredients until well blended.
Mix the wet and dry ingredients and mix them slowly (for a min or two) to get a smooth batter.
Preheat the oven to 350 degree F.
Gently spoon the batter into muffin cups (If using cup liners, place them in a muffin plate and spoon the batter). I used silicone (heart shaped) cups which don't need liners or a muffin plate.
Arrange the batter filled cups on a cookie sheet (or the muffin plate as is) and place in the preheated oven. Let it bake for 25-27 min or until a toothpick comes out clean upon piercing the center of the cup cake.
Devour upon cooling!!
This goes to the Whole grain baking event - Quinoa hosted by Madhuram of egglesscooking.com
Also goes to CWS - Cardamom Seeds event hosted by Priya of Priya's easy and tasty recipes
Makes 12 muffins
Preparation Time 35-40 min