Quinoa Corn Whole Orange Muffins
From inmaculada 17 years ago
- 30 minutes to make
- Serves 12
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.
Ingredients
- 1 teaspoon vegetable oil shopping list
- ¾ cup cooked quinoa *see NOTE shopping list
- 1 1/4 cups yellow cornmeal shopping list
- 3/4 cup oatmeal (gluten free, if not possible use rice flour) shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 3 orange (organic if possible) shopping list
- 1/3 cup agave syrup OR honey shopping list
- 2 tablespoons canola or sunflower seed oil shopping list
- 2 medium eggs shopping list
- 2/3 cup finely chopped pitted dates OR plums shopping list
- *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. shopping list
How to make it
- 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).
Mixing liquid ingredients
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Dough ready
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Ready for the oven
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Beautiful orange zest
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The Rating
Reviewed by 5 people-
Very good:)
orangeskipper
in Redding loved it
-
sounds very good thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Great recipe, am always looking for ways to use quinoa!
sheba
in Lac La Biche loved it
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