Lemon Poppy Seed Quinoa Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These muffins are a clever use of quinoa, as the grain blends right in with the texture of the poppyseeds. They taste just like lemon poppyseed muffins but have some added nutrition and are much more filling for breakfast. The recipe calls for canola oil, but I have also made it with coconut oil and that works very well. Enjoy! Ingredients:
1 1/2 cups flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 egg |
1/3 cup honey |
3/4 cup soymilk |
1/4 cup canola oil |
2 tablespoons lemon juice |
2 tablespoons lemon extract |
1 teaspoon lemon zest |
2 tablespoons poppy seeds |
1 cup quinoa (cooked) |
Directions:
1. Preheat oven to 375 degrees. Mix dry ingredients well, set aside. Mix egg, honey, soymilk, oil, and lemon ingredients with a whisk or electric mixer. Add the dry ingredients slowly, mixing well. Add the poppyseeds and quinoa, stir until incorporated evenly. Pour mixture into greased muffin pan or cups, filling to just below the rim. Bake at 375 degrees for 20-24 minutes, until top is golden brown.
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