I can't remember now what I was looking for, but came across a recipe for Quinoa Apple Muffins. I am trying to go the way of gluten free, and so this intrigued me. I have quinoa on my shelf... I have apples... I like muffins... hmmmmmmmmm
Well, the recipe called for quinoa flour. THAT I did NOT have on my shelf, but... I DO have my handy dandy trusty coffee grinder that I use for EVERYTHING! SOOOOOO I made myself the flour. The original recipe called for 2 1/2 cups of it, and I really didn't want to use up that much in case it turns out to be like the dandelion soup (a whole story for another day). So, I decided I would halve the recipe. It seems that a half cup of quinoa ends up yielding about 3/4 cup of quinoa flour.
The recipe also called for applesauce. Of course I used the last of my applesauce just yesterday and had just washed out the jar. That was definitely not a big deal since I have a HUGE supply of apples at the moment. So, I made some applesauce and used 3 different types of apples and maple syrup instead of any sugar. (oh, and for the record, I always only use PURE maple syrup... the other stuff isn't even anything maple .. its just grossness)
The original recipe also said something about how it probably wouldn't rise, and so to fill the tins right to the top. Well, my Acorn Banana Bread raised nicely and that had both baking powder and baking soda in it. This recipe only called for baking soda, so I decided I would add in some baking powder also.
I think that was the right choice :)
Ok, so here is what the recipe ended up being:
- ½ cup apple sauce
- ¼ cup olive oil (original recipe called for vegetable but I don't have any)
- 1/3 cup PURE maple syrup
- 2 eggs
- 1 small grated apple
- ¼ vanilla
- 1¼ cup quinoa flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ salt
- ½ tsp cinnamon
Preheat oven to 350°F/175°C.
Mix together oil and maple syrup. Beat in eggs. Stir in applesauce, grated apple and vanilla.
In a separate bowl, stir together the remaining dry ingredients. Add dry ingredients to wet mixture, and stir by hand until well combined.
Pour into a greased or lined muffin tray 3/4 full.
Bake for 30 minutes or until an inserted toothpick comes out clean.
So, they rose nicely, the consistency is PERFECT! They are not crumbly or anything! I think perhaps a smidge more salt maybe, or I might try using butter instead of oil, or half oil, half butter.
Mom gave it a good review. In fact I had to send her away and tell her she couldn't have anymore!