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
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.
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