CINNAMON AND RAISIN QUINOA MUFFINS

Yields12 Servings
 300 g quinoa
 2 tbsp lemon juice
 60 g unsalted butter, diced plus extra for greasing
 3 medium eggs
 2 small bananas, peeled and chopped
 1 tsp bicarbonate of soda
 ¾ tsp salt
 2 tsp vanilla extract
 1 ½ tbsp ground cinnamon
 4 tbsp maple syrup
 8 tbsp ground linseed
 175 g raisins
1

Soak the quinoa in 700ml water, plus 1 tablespoon of the lemon juice, overnight or for at least 8 hours

2

After soaking, drain the quinoa, rinse well and drain again

3

Preheat the oven to 180C/Gas4; line a 12-hole muffin tin with muffin cases and brush with the extra melted butter; put all of the ingredients, except for the raisins, in a food processor and blend until smooth; remove the blade and stir in the raisins

4

Divide the batter between the 12 cases and bake for 40-45 minutes until the tops are slightly crunchy; remove from the oven and leave to cool

5

When cooled, serve with butter, cheese and jam

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