Saturday, March 12, 2011

Quinoa muffins anyone?


Quinoa (pronounced ‘keen-wah’) dates back to 3000 BC, when it was revered as a sacred and sustaining staple food. 

Nutritionally, this seed has a lot to offer; that’s right quinoa is a seed not a grain and is closely related to spinach and beets. It is high in fibre (6%), high in good quality carbohydrate (68%), relatively low in fat (5%) and it has twice the protein as comparable grains such as rice and pasta (12-20%). The protein in quinoa is high quality, making it excellent for healing and repair. It also contains iron which can be made easier to absorb by eating it with a food rich in vitamin C – like red capsicum as used in our recipe. Quinoa also provides zinc, magnesium, potassium, vitamin E and B vitamins. It also has high antioxidant activity and gluten free. Due to the formation of resistant starch after cooking and cooling, cold or reheated quinoa has a low GI. Oh, and it comes in different colours too; black and red looks really great on your plate.



I had some Quinoa in the cupboard and was wondering how i could get some into Freya’s mouth. Something that resembles a cake is always our best option. I found this recipe on the Martha Stewart website. I made a batch yesterday and they were better than i was expecting. On the first bite you miss all the nice things like chocolate, nuts, sugar etc but then your senses come around and you start to really enjoy them. I ate a few in one sitting, so that’s a good sign. Freya is eating one now, so they are a success. 

To change this slightly you could omit the sultanas and replace with 3/4 cup of peanut butter. You may have to add a little extra milk. Enjoy. 

MAKES
12

INGREDIENTS 
1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

METHOD
1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

3. 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.

4. 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.


This recipe was found at www.marthastewart.com

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