Last night’s dinner
Boy, falafel isn’t the most attractive food without all the other goodies is it?
This should also be considered the day’s treat. These great muffins (can also be made into loaves) just make you feel healthy and I guess they really are with the quinoa (protein) and very little fat. I often put in some crystallized ginger or dried fruit or nuts or bits of chocolate. I love that this recipe doubles and even triples, kids like it (my grade eights certainly do) even when you tell them they are healthy and they freeze great.
You can use canned butternut squash or sweet potatoes or just use some leftovers the next time you cook them up.
Makes 12 muffins
1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked and drained
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or pepitas
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
3. In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4. Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
Things that I do differently; 1) I use soy milk instead of buttermilk, 2) I use olive oil instead of butter and 3) I put candied ginger cut-up into the recipe this time and it was great.