Almond-Quinoa Muffins

I bought the Veganomicon book a couple of months ago and came across a recipe for almond-quinoa muffins yesterday.  It intrigued me quite a bit because I adore quinoa so I thought I'd give it a whirl and see how it turns out.  The muffins didn't puff up as much as I thought they would but that's okay.  The texture was good (if you don't mind quinoa) and are really moist.  However, I wish I had added another 1/4 cup of apricots to make the muffins sweeter - maybe next time around.  Here's the recipe for anyone else who wants to try it.  Let me know what you think!

Almond-Quinoa Muffins

1 cup vanilla soy milk (I used almond milk)

1 tb ground flaxseeds

1/4 cup canola oil

1/4 cup agave nectar

1/2 ts vanilla extract

1 & 1/4 cups flour

1/4 cup almond meal

1 & 1/2 ts baking powder

1/2 ts salt

1/2 ts ground cinnamon

1/2 ts ground cardamom

1 & 1/4 cups cooked quinoa

1/2 cup finely chopped dried apricots (I'm using 3/4 cup next time)

Makes a dozen.

- Preheat oven to 350F and grease muffin pan.

- Whisk together soy milk and flaxseed.  Allow to sit for 1 minute.

- Whisk in oil, agave nectar and vanilla.

- Add flour, almond meal, baking powder, salt, and spices and mix until just incorporated.

- Gently fold in cooked quinoa and apricots.

- Pour batter into muffin tin & bake for 21 minutes.