Bran Quinoa Muffins
YIELD: 12 Muffins
½ cup quinoa flour (you can grind regular quinoa/pronounced keen-wa, in a blender to produce a flour)
½ cup whole wheat flour
1/3 cup wheat germ
1/3 cup skim milk powder (can substitute protein powder if desired)
2 tbsp. flax seeds (I used 1 tbsp. seeds and 1 tbsp. ground flax)
1-½ tsp. baking powder
¼ tsp. baking soda
1/3 cup high quality vegetable oil (high-oleic oils are much less susceptible to heat damage.)
½ cup packed brown sugar
¼ cup blackstrap molasses (good source of iron)
2 large free run/free range eggs
1 cup buttermilk or 1 cup soured milk (1 tbsp. vinegar added to milk) – Kefir can be substituted as well
1 cup wheat bran (or spelt bran)
OPTIONAL: Add raisins/craisins or chopped nuts, if desired.
Preheat oven to 350 o F (175 o C).
Line or grease muffin cups of choice; mini, giant, or reg. size (we used regular size).
Add the bran to the buttermilk and set aside as you prepare and combine the dry and wet ingredients into separate bowls.
Measure the sugar and oil into a large bowl and mix until smooth.
Beat in Molasses and eggs. Stir in the buttermilk and bran mixture.
Add the flour mixture to the wet ingredients stirring and combining to blend, but not over-mixing.
Bake in center rack until done and a toothpick or wooden skewer inserted in the centre comes out clean; approx. 15-25 minutes, depending on size of muffins.
By Susan Arruda