I like to cook fruits in summer whatever shape it takes! As I’ve never hide my passion for muffins here, it was a logical choice… But I’ve decided to try something new: quinoa peach muffins!
Why quinoa?
This idea comes from an anti-waste intention, a concern that is particularly close to my heart. Basically, it was simply an error in quantity in a savoury recipe… I wanted to use this “extra” quinoa to try something new, and it was delicious
When to enjoy these peach quinoa muffins?
I truly believe that these muffins are perfect for filling up in the morning. In fact, they provide everything you need for a great breakfast. In a few words: the peach for freshness, the semi-complete flour for consistency, and the quinoa that gives us an extra supply of protein.
Enjoy!
Caroline
PS: Are you interested in more recipes with quinoa? you can discover the Quinoa & feta stuffed eggplants here on this blog, or the Healthy Zucchini and Mozzarella Fritters.
∞ Preheat the oven to 180°C
Ingredients
Instructions
∞ Rinse the quinoa in clear water, and cook it in 3 times its volume of water over low heat for about 15 minutes. Then set aside the quinoa to cool.
∞ In the meantime:
- cut the peaches into pieces I personally prefer them in brunoise for this recipe!
- crush the almonds
∞ Stir together the egg, honey, oil, yoghurt and vanilla in a bowl. Add 3/4 cup of cooked quinoa.
∞ In another bowl, mix the flour, baking powder and salt.
∞ Incorporate the first bowl (with the yogurt preparation) into the dry preparation. Mix gently, not too much.
∞ Fill the muffin cups with the mixture - up to 3/4 of the pan. Add some quinoa & crushed almonds on the top.
∞ Bake for 25 min at 180°C (watch out).
∞ Let cool on a wire rack, it's ready!
