Incan Sunrise Muffins
1 photo of Incan Sunrise Muffins Recipe
By
Melissa T.
@MuffinGoddess
1
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
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
How to Make Incan Sunrise Muffins
- 1Preheat oven to 375 degrees F. Spray 2 6-count large muffin tins with nonstick cooking spray.
- 2In a small bowl, cover the raisins with hot water and allow to soak while you make the muffin batter.
- 3Using a whisk, mix together the flour, cane sugar, baking soda, cinnamon, ginger and salt in a large mixing bowl.
- 4Using a wooden spoon, stir in the carrot, zucchini, apple, coconut, almonds and quinoa into the flour mixture.
- 5In 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.
- 6Using 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.
- 7Allow 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.
