Post by Loupy on Aug 9, 2016 19:07:47 GMT -7
Good Morning Power Muffins (Full of Whole Grains and Superfoods!)
From: Mel @ www.melskitchencafe.com/
I prefer using white whole wheat instead of red whole wheat flour since it has a lighter texture but either will work fine just take care to use a light hand when measuring the flour since overflouring will make the muffins dense and dry. Also, make sure the cooked quinoa you use hasn't been cooked in broth; just water and maybe a pinch of salt.
YIELD: MAKES ABOUT 2-3 DOZEN MUFFINS
INGREDIENTS
1/2 cup extra-virgin or refined coconut oil, melted (not hot, just slightly warm)
1/2 cup no-sugar added applesauce
1 cup molasses
4 large eggs
1 teaspoon vanilla
2 cups whole wheat flour, fluff the flour before measuring with a light hand
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 cups cooked and cooled quinoa
1 1/2 cups shredded carrots
3 tablespoons chia seeds (optional)
Directions:
Preheat the oven to 350 degrees F.
Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
Fold in the quinoa, carrots and chia seeds until just combined (don't overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.
From: Mel @ www.melskitchencafe.com/
I prefer using white whole wheat instead of red whole wheat flour since it has a lighter texture but either will work fine just take care to use a light hand when measuring the flour since overflouring will make the muffins dense and dry. Also, make sure the cooked quinoa you use hasn't been cooked in broth; just water and maybe a pinch of salt.
YIELD: MAKES ABOUT 2-3 DOZEN MUFFINS
INGREDIENTS
1/2 cup extra-virgin or refined coconut oil, melted (not hot, just slightly warm)
1/2 cup no-sugar added applesauce
1 cup molasses
4 large eggs
1 teaspoon vanilla
2 cups whole wheat flour, fluff the flour before measuring with a light hand
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 cups cooked and cooled quinoa
1 1/2 cups shredded carrots
3 tablespoons chia seeds (optional)
Directions:
Preheat the oven to 350 degrees F.
Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
Fold in the quinoa, carrots and chia seeds until just combined (don't overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.
