Carrot Quinoa Muffins

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O.A. Quinoa Carrot Quinoa Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Deserts
Cuisine: Quinoa
Serves: 12 Muffins
Ingredients
  • 1 cup cooked quinoa
  • 1 cup whole wheat flour (you can also do ½ cup of quinoa flour and ½ wheat flour)
  • 2 teaspoons baking soda
  • ½ tsp. salt
  • 2 eggs
  • ¼ cup light brown sugar, packed
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot, lightly pressed dry
  • ½ cup raisins
  • ⅔ cup milk
  • ¼ cup vegetable oil
Instructions
  1. Preheat the oven to 350 degrees F.
  2. It is important to plump and soften raisins for a better finish. Place them in a bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool.
  3. In a large bowl, whisk together whole wheat flour (the quinoa flour in case you have chosen to go with it), cinnamon, baking powder and salt. Set aside.
  4. In a stand mixer fitted with a paddle attachment (or a large mixing bowl) beat together eggs and sugar. Beat in milk, vegetable oil, orange juice, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined. Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins.
  5. Coat a muffin pan with cooking spray or a little butter, then divide batter evenly among the 12 cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.
dixie-hwy

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