Pear, Quinoa & Raspberry Muffins {Recipe}



I'm not really a fan of quinoa. Like a lot of you, I jumped on the superfood bandwagon to see what all the fuss was about but when it came to the taste, I just went meh. I think it smells too, but maybe that's just me.

Unsurprisingly I have quinoa flakes languishing in my pantry. Finding something I could 'hide' them in became a mission. Hello PQR (pear, quinoa & raspberry) muffins.

Muffins are not only easy to make, they're also the perfect lunchbox treat because they are completely freezable. I've made a big batch these school holidays ready for the next school term.

I prefer to make my muffins with wholemeal flour. That way there is absolutely no confusion with cupcakes (which to my mind a lot of those cafe bought-in muffins seem to be masquerading as). Teamed up with quinoa flakes and oats, they have real texture. Pear chunks, raspberries and a modest amount of brown sugar make them just sweet enough.

And while they might sound healthy (and they are kind of), they don't taste so much like health food. Olive gobbled down three of these this afternoon - and declared me the best muffin maker in the world!

Can a super food turn me into a muffin making superhero? Maybe there's a place for quinoa in my pantry after all - right now I feel like wonder woman!


RECIPE: Pear, Quinoa & Raspberry Muffins
This recipe makes a big batch of muffins - 2 dozen regular sized or 1 dozen regular and 2 dozen minis. Bake and freeze them for lunchboxes.

Ingredients
2 cups wholemeal SR flour
1/2 cup rolled oats
3/4 cup quinoa flakes
1 tsp bicarbonate soda
3/4 cup brown sugar
1 cup frozen raspberries
1 large or 2 small pears, peeled, cored and chopped into small chunks
2 eggs
1 cup buttermilk
1/2 cup vegetable oil

Method

  1. Preheat oven to 170C.
  2. Line muffin trays with paper liners.
  3. In a big bowl, mix together the flour, oats, quinoa flakes, bicarb soda and sugar.
  4. Stir through the raspberries and pear chunks.
  5. In jug or separate bowl, blend the eggs, buttermilk and vegetable oil together.
  6. Pour egg mixture onto dry ingredients and mix until just combined.
  7. Spoon into baking papers, filling 3/4 full (they don't rise alot).
  8. For mini muffins, bake for approximately 15min. For regular sized muffins, bake for approximately 25mins, or until a skewer comes out clean.
  9. Allow to cool 5 minutes in the tin before taking them out to cool on a baking rack.
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