Sunday, June 3, 2012

Blueberry-Apricot Quinoa Muffins

Sense of Home Kitchen

Blueberry-Apricot Quinoa Muffins
~Sense of Home Kitchen, inspired by, but adapted considerably from Chef In You~

Makes about 15 muffins

1/4 cup heirloom red quinoa, (or whatever quinoa you have available)
1/2 cup water
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup packed brown sugar
1/4 cup coconut oil
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup canned apricots, preferably home canned (another soft or cooked fruit could be used if you don't have apricots available)
1 cup fresh blueberries

Preheat oven to 375° and line or butter and flour muffin tins.

Bring quinoa and water to a boil in a medium-sized saucepan.  Cover and reduce to a simmer and cook for 10 minutes.  Turn off the heat and leave the covered saucepan on the burner for another 15 minutes.  When done the grain will be soft and the red will become translucent and the germ ring will be visible along the outside edge of the grain, as seen in one of the photos above.  Fluff with a fork and allow the quinoa to cool.

In a medium-sized bowl combine the flour, baking soda, baking powder, salt and cinnamon.  Add the cooked and cooled quinoa to the flour mixture and mix throughly.

In a large bowl or mixer, cream the sugar and coconut oil.  Thoroughly mix in the eggs, sour cream, vanilla, and apricots.  Gradually add the flour and quinoa mixture stirring until just combined.  Gently fold in the blueberries.

Spoon batter into prepared muffin tins and place in preheated oven.  Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool on a rack and enjoy.

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