Breakfast Quinoa muffins (gluten an dairy free)
Ingredients:
↪1 ¹/₂ cup of grounded quinoa↪¹/₂ cup of gluten free all purpose flour
↪1 tsp baking powder
↪Pinch of salt
↪¹/₂ tsp cinnamon
↪¹/₄ tsp pumpkin spice
↪2 eggs
↪¹/₂ cup of brown sugar
↪¹/₂ can of pumpkin purée
↪¹/₂ cup oil
↪³/₄ cup almond milk
↪Tsp. vanilla extract/1 pack vanilla sugar.
↪¹/₂ cup of brown sugar
↪¹/₂ can of pumpkin purée
↪¹/₂ cup oil
↪³/₄ cup almond milk
↪Tsp. vanilla extract/1 pack vanilla sugar.
Method
The first thing I did was ground the quinoa. I put it in my bullet and waited until it was fine and powdery. Poured it into a bowl with the remaining dry ingredients. Set aside.
In a mixer, I started beating the eggs with sugar until fluffy. Then added everything else BUT the almond milk.
In a mixer, I started beating the eggs with sugar until fluffy. Then added everything else BUT the almond milk.
Then I slowly alternated between the flour mix and milk (into the mixer) you might not need the full ³/₄ of almond milk. Mix well. (Texture should be a bit more than cake mix).
Pour into sprayed muffin cups and you could add: crushed pecans, almonds, walnuts or leave plain.
*also, I felt that they weren't as sweet as I would liked, so I poked a few holes in a couple and added some maple syrup