|Gluten Free Quinoa Blueberry Muffins|
I used blueberries, but you could add in anything you want (chocolate chips, dried fruit, chopped or grated apple). You can definitely taste the quinoa in this recipe, and it is delicious.
makes 12 muffins
1 cup Cooked Quinoa
1/2 cup Brown Rice Flour
1/4 cup Millet Flour
1/4 cup Tapioca Starch
1/2 cup Packed Brown Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
1/4 cup Canola Oil
3/4 cup Blueberries (or other fruit or 1/3 cup chocolate chips/dried fruit)
1 tsp Vanilla
1/2 tsp cinnamon (optional)
Stir together dry ingredients and quinoa.
Beat together wet ingredients (not blueberries) and mix with dry ingredients.
Fold in blueberries and spoon into paper lined muffin tins.
Bake at 350 for 25-30 minutes.
Let cool on rack and store on counter for 1-2 days or freeze for up to 3 months.
|spoon into paper lined muffin tins|
|bake at 350 for 25-30 mins|
|let cool on rack|