Incan Sunrise Muffins

Melissa T.

By
@MuffinGoddess

A variation on the classic morning glory muffin, with the South American twist of quinoa. Created for the South American "Quinoa - Grain of the Gods!" challenge for Culinary Quest I


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
golden raisins
2 c
all purpose flour
1 c
cane sugar
2 tsp
baking soda
2 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
salt
1 c
grated carrot
1 c
grated zucchini
1 c
grated apple
1/2 c
sweetened shredded coconut
1/2 c
cooked plain quinoa
3
eggs
2/3 c
corn oil
2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Spray 2 6-count large muffin tins with nonstick cooking spray.
2
In a small bowl, cover the raisins with hot water and allow to soak while you make the muffin batter.
3
Using a whisk, mix together the flour, cane sugar, baking soda, cinnamon, ginger and salt in a large mixing bowl.
4
Using a wooden spoon, stir in the carrot, zucchini, apple, coconut, almonds and quinoa into the flour mixture.
5
In a small mixing bowl, beat eggs, oil and vanilla extract together. Pour this into the flour mixture and stir just until uniformly combined. Drain raisins, then fold them into the batter.
6
Using a muffin scoop, evenly divide the batter into each of the 12 cavities of the tins. Bake muffins for 22-25 minutes, or until a tester comes out with just a few crumbs on it.
7
Allow baked muffins to cool in the tins for a few minutes, then remove muffins to a wire rack to finish cooling. Wrap any uneaten muffins tightly to prevent them from drying out.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American