These muffins are super delicious and healthy. They are loaded with nutritious quinoa and juicy apples. The sweet smell of cinnamon as these muffins bake will make your mouth water in anticipation. Quinoa is easy to digest, and high in minerals, amino acids, protein and fiber, and is a rich source of B Vitamins.
1 cup all-purpose flour
1 cup whole wheat flour
1cup of quinoa cooked with 2 cups of water for 15 minutes, cooled
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/4 cups fat free yogurt
2 tablespoons milk
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract
2 cups diced apple
Oatmeal and Cinnamon Topping Ingredients
½ cup old-fashioned oatmeal
2 tablespoon brown sugar
2 tablespoon butter, melted
1 teaspoon cinnamon
1 tablespoon all-purpose flour
Cook 1 cup of quinoa according to package instruction. Set aside to cool.
Preheat oven to 400 degrees F. In a large bowl mix together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon and salt.
In another bowl, combine yogurt, milk, oil, vanilla, and eggs, stirring with a whisk.
Add yogurt mixture to the flour mixture, and stir just until moist.
Fold in cooled quinoa
and diced apple.
To make the topping, combine together in a small mixing bowl ½ cup of the old-fashioned oatmeal, brown sugar, butter, cinnamon, and flour.
Fill muffin pans with liners. Spoon 1/4 cup of batter into each liner. Sprinkle evenly with oatmeal and cinnamon topping.
Bake at 400 degrees F for 15 to 16 minutes.
Cool in pan for 10 minutes on a wire rack. Remove muffins from pan, and serve warm or at room temperature. This recipe makes 24 muffins.
This is a Smell of Rosemary original recipe.
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.