Moist, nutty and not too sweet, these muffins are perfect for breakfast, a mid-morning snack, or served with my favorite carrot or butternut squash soups (recipes will be posted soon). Ben likes them with butter and honey, but they are pretty good just the way they are.
1 ½ cup whole-wheat flour
¼ flax seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup maple syrup
3/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
1 cup cooked quinoa
1/2 cup chopped pecans
1. Preheat the oven to 375 degrees with a rack in the middle. Oil 12 muffin cups. Sift together whole-wheat flour, quinoa flour, baking powder, baking soda and salt.
2. In a medium bowl, beat together the eggs, maple syrup or agave nectar, buttermilk, canola oil and vanilla. Quickly whisk in the flour mixture, then fold in the cooked quinoa and pecans. Combine well.
3. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the mold and cool on a rack.
Makes twelve muffins