Incan Sunrise Muffins
1 photo of Incan Sunrise Muffins
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
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1/2 cgolden raisins
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2 call purpose flour
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1 ccane sugar
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2 tspbaking soda
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2 tspcinnamon
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1/2 tspginger
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1/2 tspsalt
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1 cgrated carrot
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1 cgrated zucchini
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1 cgrated apple
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1/2 csweetened shredded coconut
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1/2 ccooked plain quinoa
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3eggs
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2/3 ccorn oil
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2 tspvanilla extract
How to Make Incan Sunrise Muffins
- Preheat oven to 375 degrees F. Spray 2 6-count large muffin tins with nonstick cooking spray.
- In a small bowl, cover the raisins with hot water and allow to soak while you make the muffin batter.
- Using a whisk, mix together the flour, cane sugar, baking soda, cinnamon, ginger and salt in a large mixing bowl.
- Using a wooden spoon, stir in the carrot, zucchini, apple, coconut, almonds and quinoa into the flour mixture.
- 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.
- 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.
- 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.
