Pear and Quinoa Breakfast Muffins
Oscar loves muffins so much that we make them almost every week. To add a bit of variety I decided to replace the Oats in this Muesli Breakfast Muffins recipe with quinoa. The muffins themselves are lovely, but the topping is a bit hit and miss, as it doesn’t really bake in and tends to fall off the top. With wholemeal flour and the quinoa they make a pretty good breakfast option as well as a snack.
Pear and Quinoa Muffins
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
RPAH Elimination Diet - Low Chemical / Failsafe
Breakfast, Sweet Things
Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm
Healthy muffins with pear and quinoa for breakfast or as a snack.
- 1 cup quinoa flakes
- 1 cup plain white flour
- 1 cup wholemeal plain flour
- 1/4 cup brown sugar (firmly packed)
- 4 teaspoons baking powder
- 375ml light evaporated milk
- 2 heaped tablespoons pear jam (Refer to Basics Page)
- 2 eggs (lightly beaten)
For the topping:
- 1/4 cup brown sugar
- 2 tablespoons quinoa flakes
||Preheat the oven to 180°C and prepare three 6-hole muffin trays. |
||Sift together the flours, baking powder and sugar together into a large bowl, adding the husks back in. |
||Add the quinoa flakes, eggs, evaporated milk and jam and mix well. |
||Spoon the mixture into the prepared pans. |
||Combine the extra sugar and quinoa flakes for the topping and sprinkle over the top of the muffins. Press in lightly. |
||Bake for approximately 20 minutes until golden. Allow to cool slightly in the pan then transfer to a wire rack. Serve warm or cold. |
Low chemical / Failsafe
Makes 16 - 18 muffins.
Refer here for Pear Jam recipes.
Coming Up Next Time: Creamy Swede Bake
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