It’s been a challenging week in our house. Both my husband and I battled a nasty stomach bug for the majority of the week, meaning there wasn’t a whole lot of food being cooked or eaten around here. Somehow, C didn’t catch anything and I’m still thankful that we got off so lucky… but she still needed (and wanted) to eat 🙂
Easy (very easy) and nutritious became the only meal guidelines and that brought to mind these muffins, made from leftover cooked quinoa and pumpkin puree. Quinoa is a grain-like seed which originated in South America which is dubbed a ‘super grain’ because of it’s high protein-content. A note when cooking quinoa, make sure that you rinse it very well prior to cooking it, otherwise it can have a bitter taste. C is in charge of rinsing now, a job she thoroughly enjoys 🙂 She also likes to put the cupcake liners into the tins… what a good helper!
Our Pumpkin Quinoa Muffins
1 cup whole wheat flour
1/2 cup cold cooked quinoa
1/2 cup brown sugar, lightly packed
1/4 cup canola oil
1/3 cup 2% milk
6 tbsp pumpkin puree
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp pure vanilla extract
1/2 tsp salt (unless you had used salt when you cooked the quinoa, then omit)
1/3 cup golden raisins or dark chocolate chips (if desired)
In a large mixing bowl, beat the oil and brown sugar. Add in egg and pumpkin and mix well. Stir in milk, vanilla and cooked quinoa. Combine flour, baking powder, salt and spices together and pour all at once into wet ingredients, stirring with a large spoon only to combine, do not overmix. Fold in raisins or chocolate chips if using. Spoon into 12 prepared cupcake tins and bake at 375 degrees for 20-22 minutes.
Here’s to a healthy week ahead, full of healthful meals, photography and blogging 🙂 It’ll take me a while to catch up after losing a week, but it will be tasty!