Apple Quinoa Muffins
Ingredients for Apple Quinoa Muffins
1.5 cups apple, diced (recommend Fuji, Empire, or Granny Smith)
6 Tbsp unsalted butter
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup packed brown sugar
1 large egg
1/2 tsp pure vanilla extract
pinch of salt
1 tsp baking powder
1 cup cooked and cooled quinoa
1/4 cup milk ( I used skim)
1.25 cups (150g) of All-purpose flour
1/4 cup dried cranberries
1/4 cup cinnamon sugar ( 2 parts granulated sugar to 1 part cinnamon)
Directions for Apple Quinoa Muffins
Preheat oven to 350 degrees F.
In a medium saute pan, melt 2 Tbsp of butter. Add the diced apples, cinnamon, and nutmeg. Cook until apple become slightly soft, about 5 minutes. Remove from heat and set aside.
In a large mixing bowl, beat butter and brown sugar with electric mixer until fluffy. Add the egg and beat until mixture turns pale. Add pinch of salt, vanilla, and baking powder and mix until combined. Add half of the flour, mix. Add half of the milk, mix. Add remaining flour, mix. Add remaining milk, mix. Do not over mix the batter.
Gentle fold in the cooked apples and quinoa.
Line muffin tins with muffin papers. Fill with batter to just below the rim. Top each muffin with about 1/2 tsp of cinnamon-sugar.
Bake at 350 degrees for 15 minutes. Tops should be golden brown and a toothpick inserted in the middle of the muffin should come out clean.
Allow muffins to rest 5 minutes before removing from muffin tin.