Pear and Quinoa Muffins
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| 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.
