These are not especially sweet muffins, since they have a minimal amount of honey and no sugar. But you can always add a little more honey or top them with jam to suit that sweet tooth of yours.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes 12 muffins
1 cup quinoa grains, uncooked
1 cup yellow cornmeal
1 1/4 cups boiling water
1/4 cup honey
1 cup milk
1 egg, beaten
Zest from 1 lemon
1/2 teaspoon salt
1 1/4 cups whole wheat pastry flour
2 teaspoon baking powder
1. Thoroughly rinse the quinoa through a sieve and combine with the cornmeal. Pour the water over the grains, cover, and let stand for at least 1 hour or overnight.
2. Preheat the oven to 375 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
4. Combine the honey, milk, egg, and lemon zest and stir into the grains. Combine the salt, flour, and baking powder in a small bowl, then stir into the wet ingredients.
5. Spoon the batter into the prepared muffin tins and bake for 25 minutes or until lightly browned 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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