If the quinoa for this recipe is too moist and sticky, wrap the grains in several layers of paper towels and press out any excess liquid.
Excerpted with permission from Bob's Red Mill Baking Book ($21.65 at amazon.com) by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes 12 muffins
1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked and drained
3/4 cup unsweetened canned pumpkin (or homemade pumpkin puree
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or pepitas
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
3. In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4. Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
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