Apple-Cheddar Quinoa Muffins
In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein, and sharp cheddar cheese makes these healthy muffins a perfect pairing for soups and stews.
APPLE-CHEDDAR QUINOA MUFFINS
Serves 12 Active time: 20 minutes Total time: 50 minutes
To make ahead: Individually wrap muffins in plastic and freeze, airtight, for up to one month. To reheat frozen muffins, wrap in a paper towel, and microwave on high for 30 to 60 seconds.
Ingredients:
1 cup quinoa flour (see notes) 1 cup whole-wheat pastry flour (see
notes) or gluten-free flour blend 4 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt 2 large eggs 1 cup buttermilk (see notes) 1 cup grated peeled apple 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh chives or
scallion greens 1 cup shredded sharp cheddar cheese,
divided
Directions:
Preheat oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray, or line with paper liners and spray the liners.
Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl.
Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients. Add half the cheese, and stir just until the dry ingredients are moistened; do not overmix. Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top.
Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving.
Recipe notes: Look for quinoa flour in the baking section or near the gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.
Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat flour. Both flours provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at www.bobsredmill.com and www. kingarthurflour.com. Store in the freezer.
No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk.
Recipe nutrition per serving: 169 calories; 7 grams fat (3 grams saturated, 3 grams monounsaturated); 42 milligrams cholesterol; 19 grams carbohydrate; 1 gram added sugars; 4 grams total sugars; 6 grams protein; 3 grams fiber; 306 milligrams sodium; and 70 milligrams potassium.
Nutrition bonus: Calcium, 20 percent
daily value.
Exchanges: 1 starch, 1/2 high-fat meat
and 1/2 fat.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.