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
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Breakfast, Sweet Things|
|Misc||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: (Optional)
- 1/4 cup brown sugar
- 2 tablespoons quinoa flakes
|1.||Preheat the oven to 180°C and prepare three 6-hole muffin trays.|
|2.||Sift together the flours, baking powder and sugar together into a large bowl, adding the husks back in.|
|3.||Add the quinoa flakes, eggs, evaporated milk and jam and mix well.|
|4.||Spoon the mixture into the prepared pans.|
|5.||Combine the extra sugar and quinoa flakes for the topping and sprinkle over the top of the muffins. Press in lightly.|
|6.||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