Muffin PowerPublished on September 26, 2010

  • Korey Kealey, Food Specialist. Photo by Etienne Ranger

  • Photo by Mark Holleron

Quinoa takes the spotlight for health-conscious bakers in the ?form of flour and flakes.


High in protein, calcium and iron, quinoa is considered a ?complete protein due to the presence of all eight essential amino acids. At 12-18 percent protein, a mere 1/2-cup (125 ml) serving will provide a child's protein needs for one day, along with valuable starch and fiber.

Being gluten-free also makes quinoa a nutritious and flavorful alternative grain for those with gluten sensitivity.


Apricot & Apple Quinoa Muffins


1 egg

1 apple, grated

1/2 cup (125 ml) each: unsweetened ?applesauce and milk

1/4 cup (50 ml) maple syrup

2 tbsp (30 ml) canola oil

1 cup (250 ml) quinoa flour

1/2 cup (125 ml) each: quinoa flakes, finely chopped dried apricots and ground almonds

1/4 cup (50 ml) hulled millet

2 tsp (10 ml) baking powder

1 tsp (5 ml) cinnamon

1/2 tsp (2.5 ml) each: nutmeg and salt



Preheat oven to 375° F. In large bowl, combine egg, apple, apple sauce, milk, maple syrup and oil. In medium bowl, combine quinoa flour, quinoa flakes, apricots, almonds, millet, baking powder, cinnamon, nutmeg and salt.

Add wet ingredients to dry; mix until combined.

Grease or line muffin pan, spoon batter evenly into 12 cups. Bake about 18-20 minutes, or until skewer inserted in center comes out clean.

cooking tip: freeze apricots before chopping to reduce stickiness. In other recipes, substitute 1 cup (250 ml) of white or whole wheat flour with 230 ml (1 cup less tbsp) of quinoa flour.

shopping tip: Look for quinoa flakes, flour and grain along with hulled millet in the natural food section of your grocery store or at health food stores. Buy smaller quanitities to ensure freshness and store in the fridge or a cool, dry place.

Korey's Tips

Have this protein ?power-packed ?muffin on hand ?post-workout!


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