MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa Applesauce Muffins
Categories: Muffins
Yield: 12 Muffins

MMMMM----------------------DRY INGREDIENTS---------------------------
1 1/2 c All purpose GF flour mix
1 tb Baking powder
2 ts Cinnamon
1 ts Baking soda
1 ts Xanthan gum;
- unless the GF flour
- mix already has it
1/2 ts Salt
1/2 c Walnuts; chopped (optional)

MMMMM----------------------WET INGREDIENTS---------------------------
1 c Almond or soy milk;
- plain, unsweetened
2 tb Coconut oil
2 tb Lemon juice
1 ts Vanilla extract
1 ts Apple cider vinegar
1 tb Ground flax seed or
- egg replacer
1/3 c Granulated sugar
1/2 c Applesauce
1 c Cooked quinoa
1/2 c Dried currants (optional)

Total time: 40 Minutes

Assemble all ingredients and chop walnuts, if using. Heat milk and
oil in a medium saucepan. Add ground flax seed or egg replacer, lemon
juice, vanilla, vinegar, applesauce, sugar, quinoa, and optional
currants. Mix well using a whisk or stick blender. Stir in cooked
quinoa and currants if using. Let mixture sit for 1 hour.

Preheat oven to 375?F. Oil 12 muffin cups or line with parchment
muffin liners. Measure all dry ingredients into a large mixing bowl.
Use a whisk, a fork, or your fingers to mix thoroughly, smashing any
lumps. Add chopped walnuts, if using. Add wet to dry ingredients and
mix until completely combined.

Spoon batter into muffin cups and bake at 375?F for 20 minutes.
Muffin tops should be lightly browned and spring back when pressed
with your finger. If not, bake for another 5 to 10 minutes. Loosen
and tilt the muffins in their cups and let them cool for a few
minutes before transferring to a rack to cool. Allow to cool
completely before eating

Tips:

Previously, this recipe called for 1-1/2 cups cooked quinoa. On
re-testing, I found that 1 cup was enough, if it was soaked with the
wet ingredients, and gave a lighter texture. If you want to add the
extra 1/2 cup, and not soak, you'll get a more solid muffin.

These quinoa muffins are best with currants (IMHO) to replace the
nuts. But the nuts give them a protein boost, plus they add a nice
taste & texture with the cooked quinoa.

Gluten free muffins bake best in a hot oven; they need a quick start
on rising. If your oven is a little "slow", as mine is, raise the
heat setting 15 to 25?F.

All GF baking is best cooled completely before eating, as it
preserves the delicate crumb of GF goodies. The only exception really
is Corn Bread, which is alway best eaten hot!

Per muffin: 168 cal, 26 g carbs, 6 g fat, 318 mg sodium, 2 g fiber, 3
g protein, 5 g Sugars, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180916101358/
http://www.savvyvegetarian.com/vegetarian-recipes/
quinoa-applesauce-muffins.php>

MMMMM


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