- 1 cup quinoa
- 2 cups water
- 1/2 cup dried peaches
- 1/2 cup apple cider
- 2 cups all-purpose flour
- 6 tablespoons brown sugar substitute (such as Splenda ®)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup toasted pecans, chopped
- 3/4 cup soy milk
- 1 egg
- 1 teaspoon vanilla extract
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
- Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
- Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
10/12/2019
recipepes.com
quinoa muffins with peaches and pecans, recipe
PT15M
PT1H
5
455 calories
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