Description
Even in a simple post give yourself permission to eat delicate muffins from very useful quinoa with just a hint of almond and cranberry acidity.
Ingredients
-
Quinoa
50 g
-
Water
100 ml
-
Soy milk
120 ml
-
Seeds
1 tsp
-
Vegetable oil
30 ml
-
Syrup vanilla
30 ml
-
Vanilla
0.25 piece
-
Extract
0.25 tsp
-
Flour
100 g
-
Flour almond
3 Tbsp
-
Soda
0.5 tsp
-
Leavening agent
1 tsp
-
Salt
-
Orange zest
1 tsp
-
Cranberries
2 Tbsp
-
Sugar
4 Tbsp
Cooking
First, prepare the quinoa. My pack was the following method of cooking: quinoa before cooking thoroughly washed, fill the pan with water in the ratio 1:2 and bring to a boil. Then salt and cook on slow heat for 15-20 minutes, until quinoa has absorbed all the water. Cool quinoa to room temperature.
In a bowl mix soy milk, oil, syrup, seeds (sesame I), the contents of the vanilla pod and almond extract, leave for a few minutes.
Separately mix the dry ingredients: sifted flour, almond meal, soda, baking powder, sugar (I think that it can be substituted for honey) salt and spices according to Your taste.
Add in wet ingredients to dry and knead the dough. Enter quinoa and cranberries.
Spread the dough on the molds.
Bake in a preheated 165 C oven for about 15 minutes. Readiness defined by a wooden stick.
That's ready-made muffins. Get 10 stuff.
To me they seemed insufficiently sweet to the taste (I'm a desperate sweet tooth), so I decided to water them with caramel. For its preparation mix the sugar with water and heated.
Allow to cook for a few minutes until caramel color.
Usually in the caramel, I add cream, but since it is assumed that the muffins we have a lean, I decided to add soy milk - so to speak, to experiment.
The lack of fat in soy milk played a role - the caramel has cooled and turned into candy cap on the muffins.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.