This is definitely the most unique muffin recipe I’ve tried, but they were all consumed within 2 days, so I think that’s a good sign!
- 1 cup cooked quinoa
- 1 cup brown sugar
- 1 cup whole wheat flour
- 1 cup white flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup canola oil
- 1/2 cup sour cream (yogurt would work too)
- 1 tsp. vanilla extract
- 2 eggs
- 1 cup grated carrots
- 1 tablespoon chia seeds (optional)
- 1 tablespoon sesame seeds (optional)
Preheat oven to 350 F.
Mix quinoa, sugar, flours, baking soda, salt, chia seeds and sesame seeds. In separate bowl mix oil, sour cream, vanilla and eggs. Combine both bowls, then fold in the grated carrots.
Bake in greased muffin tins for 18-20 minutes or until done.
Yield: about 18 muffins
Here’s the original recipe with a few different ingredients.