Blueberry, apple and quinoa muffins
½ cup (50g) quinoa flakes
1 cup ( 250ml) milk
2 cups (320g) wholemeal (whole-wheat) flour, sifted ½ cup (90g) rapadura sugar
¼ cup (60ml) maple syrup
1 teaspoon vanilla extract
2 teaspoon baking powder
¾ cup (180ml) grapeseed oil or light olive oil
1 ( 220g) Granny Smith ( green) apple, grated 1½ cups ( 215g) frozen blueberries
⅓ cup (35g) quinoa flakes 1 tablespoon maple syrup Preheat oven to 180°C (350°F). Place the quinoa flakes and milk in a large bowl. Stir to combine and set aside for 10 minutes to soften. Add the flour, sugar, maple syrup, egg, vanilla, baking powder, oil and apple and stir to combine. Add the blueberries and gently fold through until just combined. Spoon the mixture into a 12 x ½- cup- capacity (125ml) well-greased muffin tin.
To make the quinoa crumb, place the quinoa flakes and maple syrup in a bowl and stir to combine. Top each muffin with the crumb. Cook for 30 minutes or until cooked when tested with a skewer. Set aside to cool for 5 minutes before turning out onto a wire rack to cool completely. Serve. MAKES 12.