Raspberry cream cheese quinoa muffins
Finally! Yes, after the photo fiasco of a couple days ago, I actually made these muffins a second time just to get the photos. The things I do for this blog! Also my family certainly didn’t mind me making another batch.
The kicker about these muffins is that they have quinoa in them, which is a grain that has more protein than rice or wheat. That means that not only are these muffins magically delicious, but you can pretend they’re good for you!
Mixing quinoa with dry ingredients
Cream cheese cubes, though they kind of look like mini marshmallows
Mixing dry ingredients with wet
I tried to break a muffin open in an attempt to make it look more appetizing. They’re really tasty, trust me.
Ingredients:
- 1/2 cup white or golden quinoa
- 1 cup water
- 1 1/14 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 4 oz. cold light cream cheese, diced
- 1 cup frozen raspberries
- 3/4 sugar
- 1/4 vegetable oil
- 1 large egg
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
Method:
- Bring quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Cover saucepan, turn off heat and leave the pan to sit for 15 minutes. Fluff with a fork and allow quinoa to cool.
- Preheat oven to 400 degrees F. Combine dry ingredients, then cooled quinoa, then diced cream cheese, then frozen raspberries. The cream cheese should remain in chunks for these muffins. Set aside.
- Whisk together sugar and oil, followed by the egg. Whisk in sour cream and vanilla. Fold flour mixture into sugar mixture and stir until just combined. Spoon into greased muffin tin and place on center rack of the over. Bake for 25 minutes.
