Blue­berry, ap­ple and quinoa muffins

donna hay - Fresh + Light - - Light 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 egg

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

quinoa crumb

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.

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