Ingredients
125 ml (½ cup) canola oil
125 ml (½ cup) brown sugar, packed
2 medium eggs
30 ml (2 tbsp) linseed, ground
5 ml (1 tsp) vanilla
125 ml (½ cup) red or white quinoa, cooked
375 ml (1 ½ cups) unsweetened applesauce
250 ml (1 cup) whole wheat flour
30 ml (2 tbsp) roasted wheatgerm
5 ml (1 tsp) baking powder
2.5 ml (½ tsp) salt
5 ml (1 tsp) ground cinnamon
2.5 ml (½ tsp) ground nutmeg
1 ml (¼ tsp) ground cardamom
250 ml (1 cup) Patience Fruit et Co Whole & Juicy Dried Cranberries
White or brown sugar, for topping (optional)
Cooking time 25 min Portions 12 muffins
Quinoa grains in a muffin? Yes, and with good reason! Quinoa not only boosts protein and fibre, it gives muffins a uniquely soft, scrumptious texture. To drastically reduce the quantity of added sugar and butter, we use applesauce and canola oil — without compromising whatsoever on taste!
Ingredients
125 ml (½ cup) canola oil
125 ml (½ cup) brown sugar, packed
2 medium eggs
30 ml (2 tbsp) linseed, ground
5 ml (1 tsp) vanilla
125 ml (½ cup) red or white quinoa, cooked
375 ml (1 ½ cups) unsweetened applesauce
250 ml (1 cup) whole wheat flour
30 ml (2 tbsp) roasted wheatgerm
5 ml (1 tsp) baking powder
2.5 ml (½ tsp) salt
5 ml (1 tsp) ground cinnamon
2.5 ml (½ tsp) ground nutmeg
1 ml (¼ tsp) ground cardamom
250 ml (1 cup) Patience Fruit et Co Whole & Juicy Dried Cranberries
White or brown sugar, for topping (optional)
Steps
-
Place rack in the middle of oven. Preheat oven to 180°C (350°F). Grease muffin moulds or line with paper cups.
-
In a large bowl, combine oil, brown sugar, eggs, linseed and vanilla. Add quinoa and applesauce. Mix until homogeneous.
-
In another bowl, combine flour, wheatgerm, baking powder, salt and spices. Using a spatula, fold dry ingredients into liquid ingredients only as needed for dry ingredients to be moistened. Add in cranberries.
-
Divide between muffin moulds and sprinkle with sugar if using.
-
Bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
Recommendations
These muffins freeze very well and can be thawed in the microwave. For muffins with that fresh-baked look and feel, just bake in a 180°C (350°F) oven for 10 to 15 minutes until moist and crispy. You can also bake in a standard bread pan for 50 to 55 minutes.
Thanks to our collaborator
Science & Fourchette
Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.
Visit blog-
In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
Read more Where to buy
