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Quinoa Carrot Cake Breakfast Muffins
Submitted by Jackie Dodd on February 6, 2012 in Breads, Muffins
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ½ cups Whole Wheat Flour
- ½ cups Cooked Quinoa
- ⅓ cups Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- 1 teaspoon Baking Powder
- ½ cups Fat Free Sour Cream
- ¼ cups Unsweetened Applesauce
- 2 Tablespoons Raw Honey
- 1 whole Large Egg
- 1 teaspoon Vanilla Extract
- ¾ cups Carrots, Peeled And Finely Grated
- ¼ cups Rasins
- 2 Tablespoons Chopped Walnuts
Preparation Instructions
Preheat oven to 350ºF.
In a large bowl, combine the flour, quinoa, sugar, cinnamon, nutmeg, and baking powder. Make a well in the ingredients.
In another bowl, combine the sour cream, applesauce, honey, egg and vanilla until smooth. Pour the wet ingredients into the well you made in the dry ingredients. Stir until just barely combined; a few lumps is fine. If you overmix, your muffins will be tough.
Add the carrots, raisins and walnuts and stir until just combined.
Grease 6 wells of a muffin tin (or line with muffin papers). Pour evenly into the 6 wells, about 2/3 full.
Bake at 350ºF for 18-22 minutes or until the top springs back when touched.
