Recipe

Quinoa Corn Whole Orange Muffins Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 7 months ago Beautiful colored muffins, dense, rich and crunchy, packed with fresh oranges and flavored with cinnamon. High in protein and very healthy. They smell like heaven...if you like oranges. Prep:10m Cook:30m Servings:12	Inmaculada
	rich dense aromatic healthy

Mixing liquid ingred

Dough ready

Ready for the oven

Beautiful orange zes

Add Photos

Does this look good? Yeah! / Nope

Fans

sheba

brianna

shawdowsmo

orangeskip

minitindel

Ingredients

1 teaspoon vegetable oil

¾ cup cooked quinoa *see NOTE

1 1/4 cups yellow cornmeal

3/4 cup oatmeal (gluten free, if not possible use rice flour)

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 orange (organic if possible)

1/3 cup agave syrup OR honey

2 tablespoons canola or sunflower seed oil

2 medium eggs

2/3 cup finely chopped pitted dates OR plums

*COOKING QUINOA: Put quinoa in a colander and rinse it thoroughly under running water. Put quinoa in a pan with double amount of water. Add a pinch of salt and bring it to a boil, then low the heat and cover. Let cook for 12-15 minutes. Drain in case some water remains in the pan and use.

Directions

Preheat the oven to 350F.

Grease (or line with paper muffin cups) 12-cup muffin tin with vegetable oil and set aside.

Mix the cooked quinoa, cornmeal and oatmeal, baking powder, salt and cinnamon.

Grate the oranges to make 2 teaspoons zest and set aside. Peel the remaining oranges and chop. Place the 3 chopped oranges into a large bowl.

Mix the agave syrup or honey, oil and eggs. Pour into the bowl with chopped oranges. Stir in the dates and orange zest and mix well.

Pour the orange batter into the dry ingredients and mix until well blended. If batter is too runny (it depends on how juicy the oranges are), add up to ¼ cup more of cornmeal (if so, you can have batter enough to make some more muffins).

Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 30 to 40 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean. Turn onto a wire rack; best when served cool.

NOTE: if you want to make them gluten-free, just double the quinoa and drop the oats.

Adapted from The Golden Door Cooks Light and Easy by Michel Stroot (Gibbs Smith, 2003).

Recent Gawkers

Not quite what you're looking for? See more Bread / Muffins

Or see more just like this

Comments

orangeskipper 1 year, 7 months ago said:
Very good:)

minitindel 1 year, 7 months ago said:
Sounds very good thank you

crabhappychick 1 year, 7 months ago said:
You could use certified gluten-free oatmeal, too, to make them gf. Sound wonderfully fresh and healthy...not to mention yummy. Thanks!

sheba 1 year, 7 months ago said:
Great recipe, am always looking for ways to use quinoa!

pattycake 1 year, 7 months ago said:
Muy fantastico! - and gluten-free too. Sounds like a beautiful combination of flavours and textures. I will make these soon... Thank you :)

brianna 9 months, 1 week ago said:
These muffins look incredible. I'll have to see if quinoa can be purchased here. I really don't know what it is so I'll have to check it out to see where it can be found. I sure hope I can find it cause I would love to try out this recipe. Thanks & 5 forks

Add a Comment