incan sunrise muffins

★★★★★ 1 Review
MuffinGoddess avatar
By Melissa T.
from Norwood, MA

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

★★★★★ 1 Review
serves 12
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For incan sunrise muffins

  • 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

  • 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.

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