Instead of oat or granola, try these moist breakfast treats to fuel your morning.
Method
Preheat oven to 180 degrees.
In a medium saucepan, bring quinoa and water to a boil.
Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile put the muffin cases in the muffin tray.
In a medium bowl, whisk together flour, sugar, baking powder, raisins, and 250g of cooked quinoa; reserve any leftover quinoa for another use.
In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
Bake 25 to 30 minutes.
Transfer to a wire rack to cool completely.
Ingredients
Preparation: 15 minutes
Cooking: 30 minutes
150g quinoa, rinsed
350g water
250g all-purpose flour
150g brown sugar
1 ½ tsp baking powder
60g raisins
(1 apple grated optional)
50g vegetable oil
120g milk
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon of cinnamon
Chef Tips:
Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together.
Substitute other chopped dried fruit for the raisins, if you like.
