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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Quinoa Flour Dark Chocolate Muffins with Chocolate Chips Recipe

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This recipe for Quinoa Flour Dark Chocolate Muffins with Chocolate Chips is from Peace Lutheran Preschool Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Ingredients:
1 ½ cups quinoa FLOUR (I use Bob’s Red Mill which you can buy at Fred Meyer health food section or online)
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:
2 large eggs lightly beaten
1 cup buttermilk (I use water plus buttermilk powder)
¼ cup vegetable oil
½ cup liquid honey
1 teaspoon vanilla extract
Directions:
Directions:
1. Whisk dry ingredients together in one bowl. In another bowl whisk wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended. Add in ½ cup or more chocolate chips. Divide batter into 12 greased muffin tins.

2. Bake 325 degrees for about 15 minutes or until toothpick comes out clean (I have a convection oven so your time/temperature might be different.) Do not over bake.
Personal Notes:
Personal Notes:
If you freeze these muffins and then take out one each morning and place it on a plate and microwave it for 25 seconds it will taste like it just came out of the oven and the chocolate chips will be nice and gooey!
(from the book “500 Best Quinoa Recipes” available from King County Library)

 

 

 

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