*From the archives, originally posted February, 2008
Hi guys! Still pregnant and sick (suppose I should be grateful!) … three more weeks and I’m in the second trimester! Think a happy thought for a “Feelin’-Good-Cooking-Dani” in trimester two!! In the meantime, I thought these muffins would be great for this time of year! Enjoy!!
For some reason my mind keeps going toward sweets like muffins, cookies, and puddings but don’t worry, I’m determined to get some savory dishes in there as well. As a matter of fact, I’m thinking about making a Butternut Squash and Quinoa Frittata for dinner tonight… I’ll keep you guys posted.
Anyhow, my Quinoa and Raisin Muffins are kinda like a Bran Raisin Muffin, but instead of bran I used quinoa. Once the muffins cool the quinoa adds a great texture, it actually reminds me a little of the texture of corn muffin…SO GOOD!
I’m a texture girl, so the fact that these muffins have great texture and are nice and moist makes me one-happy-muffin-eatin’-camper:).
One thing to keep in mind with quinoa is that because it does have essential fatty acids in it, so cooked quinoa will begin to go rancid after about five days or so. So if you aren’t gonna be gobbling these muffins up right away be sure you pop them in the freezer if you want them to last!
On another note:
I’ve been going back and forth with the idea of providing a recipe analysis for my recipes. You see, calorie counting has never really worked for me – in my experience I have always found that trying to micromanage my diet has only resulted in the opposite of what I am trying to achieve – so it’s not exactly something that I promote, BUT I know that at the end of the day, “different strokes work for different folks”.
Now on the flip side I do think it is important to be aware of calories and have a basic understanding of what kind of foods are made up of what kind of calories, etc. So I’ve decided to add this feature to my site with the understanding that I am promoting becoming “Calorie Conscious” opposed to a “Calorie-Counting-Micro-Manager… deal?!
You’ll find the breakdown right at the end of the written recipe.
Quinoa Raisin Muffins
Yield: Makes 12 muffins
- 2 cups of cooked quinoa
- ¼cup canola oil
- 2 cups of white whole wheat flour
- ½-3/4 cup brown sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- 1/3 cup raisins
- ¾ cup organic skim milk
- 1 large egg
- 1 tsp vanilla
Pre-heat oven to 350.
Combine oil, brown sugar, milk, egg, and vanilla in a large bowl.
In a separate bowl combine flour, baking powder and salt. Stir dry mixture into wet mixture and combine well.
Stir in quinoa and raisins and divide amongst 12 muffins tins that have been sprayed with cooking spay.
Cook for 25-30 minutes.
Serving Size: 1 muffin Calories: 206; Fat: 6.1g; Sat. Fat: .5g; Carbs: 34.5g; Fiber: 3g; Protein: 5.2g; Sugars: 11.6g