quinoa muffins with peaches and pecans

Ingredients

• Servings: 1
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried peaches
• 1/2 cup apple
• 2 cups all-purpose flour
• 6 tablespoons brown sugar substitute (such as splenda ®)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup toasted pecans, chopped
• 3/4 cup soy milk
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine the quinoa and water in a small saucepan. bring to a boil, reduce the heat and simmer, covered, for 10 minutes. chop the dried peaches and place them in a saucepan with the apple . bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
• whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. mix the milk, egg, and vanilla in a small bowl. carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. stir in the milk mixture just until combined.
• scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.