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.
