Topped with golden cheese that offers a bunch of flavor.
These aren’t your average muffins. Made with nutty quinoa and sweet apple, they are great as a side for soup or salad.
- 1 cup quinoa flour (see note)
- 1 cup whole-wheat pastry flour or gluten-free flour blend
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup grated and peeled apple
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh chives or scallion greens
- 1 cup shredded sharp cheddar cheese, divided
Preheat oven to 375. Coat a 12-cup muffin tin with cooking spray or line it with paper liners and spray the liners.
Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl.
Whisk the eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl.
Add the wet ingredients to the dry ingredients.
Add half the cheese and stir until the dry ingredients are moistened; do not overmix.
Spoon the batter into the prepared muffin tan. Sprinkle the remaining cheese on top.
Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving.
Note: To make your own quinoa flour, grind whole grains of quinoa into a powder using a clean coffee grinder.
Nutrition Facts (per serving):
169 calories, 7g fat (3g saturated fat), 306mg sodium, 19g carbohydrates, 6g protein, 3g fiber, 4g sugar
Adapted from: Eating Well
Reviewed by PeaceHealth dietitians and nutritionists.