I’ve been somewhat joking about making a cookbook, The Veggie Life, of my adapted vegetarian/vegan recipes. After a couple very successful recipe adaptations this week, I started to think about it seriously and googled the veggie life, which turned up to be a website devoted to landscape design. So, while I mull over the idea further, I’ll start putting the recipes on this blog from time to time; it’ll make it easier to print instead of my marked up written versions.
Cranberry Quinoa Muffins
- 1 cup quinoa, rinsed
- 2 cups all-purpose flour
- 3/4 cup packed dark-brown sugar
- 1 1/2tsp baking powder
- 1 tsp salt
- 1/2 cup Craisins (50% less sugar version)
- 1/4 cup coconut oil
- 3/4 cup coconut milk
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla
1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to boil. Reduce to simmer and cook until water has been absorbed 10-15 minutes.
2. Meanwhile, spray a mini muffin pan with Baking Spray with Flour (or oil and flour the old fashioned way). In a medium bowl, whisk together flour, sugar, baking powder, salt and craisins. Add in 2 cups of the cooked quinoa. Set aside excess quinoa for another use.
3. In a small bowl, thoroughly mix together oil, milk, applesauce and vanilla. Add milk mixture to flour mixture; stirring just until combined. Divide batter into prepared pan.
4. Bake until toothpick inserted in cute center of a muffin comes out clean. 15-20 minutes. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cook completely.
*Little did I know, I’ve been making my quinoa soggy all these years. It wasn’t until I came across this recipe I realized how much better it tastes with less water. NOW I know!*
**Brendon said these are too sweet! I’m not sure about that, but they sure do satisfy my sweet tooth.**