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Apple-Cheddar Quinoa Muffins

January/February 2014

Your rating: None Average: 3.2 (27 votes)

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.


Apple-Cheddar Quinoa Muffins Recipe

Makes: 12 muffins

Serving Size: 1 muffin

Active Time:

Total Time:

Equipment: Muffin tin with 12 (1/2-cup) cups

Ingredients

  • 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

  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.

Tips & Notes

  • 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.
  • 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.

Nutrition

Per serving: 169 calories; 7 g fat (3 g sat, 3 g mono); 42 mg cholesterol; 19 g carbohydrates; 1 g added sugars; 4 g total sugars; 6 g protein; 3 g fiber; 306 mg sodium; 70 mg potassium.

Nutrition Bonus: Calcium (20% daily value)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 high-fat meat, 1/2 fat



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Recipe Categories

Main Ingredient
Eggs
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Season
Fall
Winter
Style/Theme
Kid-friendly
Vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
8 or more
Publication
January/February 2014

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