I know, I know! I don't usually post two recipes in a row, but I just had to. Consider this Part 2 of yesterday's easy make-ahead breakfast plea. With such a fast and freezer friendly recipe, you'll never go back to empty calories and simple sugars for a meal on the run again. I'm empowering you to eat your breakfast!
Go ahead--just say it: "Thank you, mom."
You've heard me herald the praises of quinoa here before. Whether you appreciate it for its nutty texture or for its "perfect-protein" status, quinoa is one versatile player in the culinary world! I humbly submit to you that I've improved upon Martha's recipe here, substituting whole wheat flour, and adding pumpkin pie spice. You be the judge. Oh, and a little bit o' butter and pumpkin butter never hurt a thang.
Quinoa Muffins adapted from Everyday Food
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 1/4 cup water to a boil. Reduce to a simmer; cover, and cook until water has all been absorbed and quinoa is tender, about 10 minutes. Spray a nonstick muffin tin with Baker's Joy or baking spray with flour. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and cooked quinoa. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups. (They will be near filled to the top.) Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days, or freeze and warm up for a nutritious make-ahead breakfast on the go.
The GraceLaced studio is moving!
The GraceLaced studio and fulfillment center are moving!
Due to the move, all print and notecards orders placed between Saturday, February 17 and Thursday, February 22 may take as long as 10 days to ship. We thank you for your patience during this time and we're looking forward to getting settled in our new space soon.