“These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch. This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.”
1 1/4 cups whole wheat pastry flour
3/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup cooked organic quinoa grain
2 large eggs
3/4 cup cooked, mashed pumpkin or unsweetened canned pumpkin
1/2 cup low-fat buttermilk (well shaken)
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 cup sunflower seeds (raw shelled)
Place a rack in the center and preheat the oven to 400°F.
Line muffin tin with paper liners and set aside.
In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.
Gradually stir the liquid into the dry ingredients just until the flour is incorporated. Batter may be slightly lumpy. Do not overmix.
Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin.
Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Set the tins on a cooling rack for 5 minutes. Remove muffins from the tin. Serve immediately, while still warm. Or, cool and freeze for up to 3 months.
*NOTE: To cook quinoa, bring 2 cups water to boil. Stir in 1 cup quinoa and reduce heat to medium low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.
SOURCE: Recipe courtesy of Bob’s Red Mill, www.bobsredmill.com