Quinoa Muffins- Protein Filled Breakfast Fuel
Quinoa Muffins- Protein Filled Breakfast Fuel is a lacto ovo vegetarian breakfast. One serving contains 286 calories, 6g of protein, and 12g of fat. This recipe serves 12. For 51 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 11 foodies and cooks. Head to the store and pick up baking powder, milk, dark brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by SippitySup. Overall, this recipe earns a good spoonacular score of 55%. Similar recipes are Fruit-Filled Protein-Packed Overnight Quinoa & Oats, Fruit-Filled Protein-Packed Overnight Quinoa & Oats (can be vegan & gluten free!), and Blueberry High Protein Muffins with Quinoa.
Servings: 12
Ingredients:
2 teaspoon baking powder
¼ cup canola oil (or other mild flavored oil)
½ cup carrot juice
1 cup coarsely grated carrots
2 cup cooked quinoa (prepared according to pakage instructions)
3/4 cup packed dark-brown sugar
2 cup all-purpose flour
1 teaspoon kosher salt
½ cup milk
1 teaspoon vanilla extract
1 cup chopped raw walnuts
Equipment:
baking paper
muffin tray
whisk
bowl
oven
ice cream scoop
toothpicks
wire rack
frying pan
Cooking instruction summary:
Set the oven rack to the center position. Preheat oven to 350 degrees. Meanwhile, line a standard 12-cup muffin tin with parchment paper liners. In a medium bowl, whisk together flour, sugar, baking powder, salt, walnuts, and cooked quinoa.In a separate medium bowl, whisk together grated carrots, oil, milk, carrot juice, egg, and vanilla. Add half of milk mixture to flour mixture, and stir until just combined. Using a 1 ½-inch ice cream scoop drop two leveled scoops into each liner. It should fill the liner just about to the very top.Bake in the heated oven, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Set the pan on a wire rack to cool about 5 minutes, then remove the muffins from the pan and place on the rack to cool completely. Serve warm or at room temperature.Like this:Like Loading...
Step by step:
1. Set the oven rack to the center position. Preheat oven to 350 degrees. Meanwhile, line a standard 12-cup muffin tin with parchment paper liners. In a medium bowl, whisk together flour, sugar, baking powder, salt, walnuts, and cooked quinoa.In a separate medium bowl, whisk together grated carrots, oil, milk, carrot juice, egg, and vanilla.
2. Add half of milk mixture to flour mixture, and stir until just combined. Using a 1 ½-inch ice cream scoop drop two leveled scoops into each liner. It should fill the liner just about to the very top.
3. Bake in the heated oven, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Set the pan on a wire rack to cool about 5 minutes, then remove the muffins from the pan and place on the rack to cool completely.
4. Serve warm or at room temperature.Like this:Like Loading...
Nutrition Information:
covered percent of daily need
