Birdspotter Recipe of the Week | Bob's Red Mill

Pumpkin Quinoa Muffins

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Quinoa Pumpkin Muffins | Bob's Red Mill

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch. This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. Slightly sweet and full of whole grains, these muffins are perfect to take along on your next bird-watching expedition.

Pumpkin Quinoa Muffins

  • 1/4 cup Raw Shelled Sunflower Seeds
  • 1-1/4 cups Whole Wheat Pastry Flour
  • 3/4 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 3/4 cup cooked Organic Quinoa Grain*
  • 2 large Eggs
  • 3/4 cup Unsweetened Canned Pumpkin
  • 1/2 cup Low-Fat Buttermilk (well shaken)
  • 2 tsp Vanilla Extract
  • 5 Tbsp Unsalted Butter

Directions

Step 1

Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.

Step 2

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.

Step 3

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Notes

*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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