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

Serves 16-18
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.

Ingredients

  • 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

Directions

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.
Optional topping:
5. Combine the extra sugar and quinoa flakes for the topping and sprinkle over the top of the muffins. Press in lightly.
Bake:
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.

Note

Low chemical / Failsafe

Makes 16 - 18 muffins.

Refer here for Pear Jam recipes.

 

Coming Up Next Time: Creamy Swede Bake

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