Let me warn you though, come October 30th (when scores are supposed to be released), I'll either be in an even better mood (higher-than-expected score) or I'll be in a terrible one (lower-than-expected score). For now, I'll wait, cook--or in this case bake--and blog.
Here's a simple recipe involving homemade quinoa flour. How it came to be? I just decided to experiment with a regular muffin recipe and replace all-purpose flour with blended quinoa. You can buy quinoa flour in specialty stores (maybe even regular supermarkets nowadays), but otherwise just blend quinoa until it turns into flour! Enjoy!
Quinoa Applesauce Muffins (inspired from As Simple as That)
Active time: 10 minutes. Total time: 30 minutes + cooling
Makes 6 muffins.
- 1/4 cup butter at room temperature (or coconut oil, but it definitely gives it a very distinct flavor)
- 1/4 cup sugar
- Egg whites from two large eggs
- 4 oz. applesauce
- 3/4 cup quinoa flour
- 1/2 tablespoon baking powder
- Pinch of salt
- 1/2 cup frozen raspberries (I'm sure it would be great with blueberries as well)
- Preheat oven to 350F.
- In a small bowl, beat butter and sugar until fluffy. Whisk in egg whites, one at a time and mix until well incorporated.
- Add applesauce, quinoa flour, baking powder and salt to wet ingredients and mix well, making sure to get rid of any clumps. Gently fold in raspberries until combined with the batter.
- Divide batter among a 6-muffin pan sprayed with baking oil. Cook muffins for 15-20 minutes or until golden on the sides and a toothpick inserted in the middle comes out clean. Let muffins cool before serving.