Apple-Cheddar Quinoa Muffins

8 Reviews
From: EatingWell Magazine January/February 2014

In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup quinoa flour (see Tips)
  • 1 cup whole-wheat pastry flour (see Tips) or gluten-free flour blend
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (see Tips)
  • 1 cup grated peeled apple
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh chives or scallion greens
  • 1 cup shredded sharp Cheddar cheese, divided

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a 12-cup muffin tin with cooking spray or line with paper liners and spray the liners.
  2. Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl. Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients. Add half the cheese and stir just until the dry ingredients are moistened; do not overmix. Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top.
  3. Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving.
  • Make Ahead Tip: Individually wrap in plastic and freeze airtight for up to 1 month. To reheat frozen muffins, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 (1/2-cup) cups
  • Tips: Look for quinoa flour in the baking section or near gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.
  • Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat. Both flours provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 169 calories; 7 g fat(3 g sat); 3 g fiber; 19 g carbohydrates; 6 g protein; 8 mcg folate; 41 mg cholesterol; 4 g sugars; 1 g added sugars; 178 IU vitamin A; 1 mg vitamin C; 193 mg calcium; 1 mg iron; 325 mg sodium; 68 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 high-fat meat, 1/2 fat

Reviews 8

March 29, 2014
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By: EatingWell User
These were really delicious. I used 3/4 tsp salt and added some fresh ground pepper. I couldn't find quinoa flour so I made my own in my ninja blender.
March 26, 2014
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By: EatingWell User
Made a variant and they were Delicious. Didn't have enough quinoa to make flower so I used almond flour instead with the whole wheat. We thought they were delicious.
March 03, 2014
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By: EatingWell User
Meh I feel bad saying this, but these were gross! Extremely bland and dry. They were hard to get down. If I ever try these again, I'll double the recipe (sugar, apples, cheese, chives, milk) and also reduce the baking time.
February 26, 2014
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By: EatingWell User
Perfect texture & mild taste I followed the recipe and yes, they don't have a strong apple-cheddar flavor, but they are delicious. I used extra-sharp cheddar as well. They reheat beautifully in the microwave (along with the soup I will have made with them) ;-) Pros: Healthy, delicious Cons: A bit of work
January 24, 2014
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By: heinrich51
were wonderful & moist & i made my own flour went by the recipe to a t and came out perfect Pros: taste great i would deff make again!
January 22, 2014
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By: EatingWell User
Too dry The muffins were a bit dry, and we couldn't really taste the cheddar. Would not make these again. Pros: easy to make
January 12, 2014
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By: erin
Delicious! I loved these. I used an extra sharp cheese and a nice Honeycrisp apple. I ground up some quinoa in the blender for flour (In retrospect, I should have toasted it first or rinsed it a few more times--there's definitely a grassy taste to it, which two of us liked, and one of us didn't care for). They come out light and fluffy, with a lovely crust of cheese. Only other con: I had a lot of dishes to do once they were in the oven, but I concede that might just be me. Pros: tastes good, healthy, filling, Cons: makes a mess, quinoa flour has noticeable taste which isn't for everyone
January 07, 2014
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By: EatingWell User
I was really hoping these would be great! I've made apple cheddar scones before and thought these would be similar. However, I couldn't taste the apple or the cheese in the recipe. The quinoa flour really overpowered the other flavors and made the muffin taste rather earthy and bland. Maybe next time, more apple and cheddar would help? Perhaps chunks of apple and cheese rather than using shredded ingredients? But on a positive note, eating the bland muffins isn't too bad since I know how healthy I'm being! These are PACKED with nutrition! :)