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Apple-Cheddar Quinoa Muffins

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 12
  • Course: BreakfastSide DishAppetizers & Snacks

In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.

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Ingredients

  • 1 cup quinoa flour
  • 1 cup whole-wheat pastry flour or gluten-free flour blend
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup grated peeled apple
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh chives or scallion greens
  • 1 cup shredded sharp Cheddar cheese, divided
  • Reynolds® Baking Cups

Directions

Step 1

Preheat oven to 375°F. Line a muffin tin with 12 Reynolds® Baking Cups; coat the baking cups with cooking spray.

Step 2

Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl. Whisk 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 just until the dry ingredients are moistened; do not overmix. Spoon the batter into the prepared baking cups. Sprinkle the remaining cheese on top.

Step 3

Bake the muffins until golden brown and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes before serving.

Tip #1

Look for quinoa flour in the baking section or near gluten-free flours. To make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.

Tip #2

Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat. Both flours provide the nutritional benefits of whole grains. Store in the freezer.

Tip #3

No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using so the acid can sour the milk.

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