Raspberry Cream Cheese Muffins

Name: Raspberry Cream Cheese Muffins
Ingredients: ½ cup (125 mL) white or golden quinoa; ½ cup (125 mL) white or golden quinoa; 1 cup (250 mL) water; 1¼ cups (310 mL) whole wheat flour; 1½ tsp (7.5 mL) baking powder; ¾ tsp (4 mL) salt; ½ tsp (2 mL) ground cinnamon; ¼ tsp (1 mL) baking soda; 4 oz (114 mL) cold light cream cheese, diced small; 1 cup (250 mL) frozen raspberries; ¾ cup (185 mL) white or cane sugar; ¾ cup (185 mL) white or cane sugar; ¼ cup (60 mL) vegetable oil; 1 large egg; ½ cup (125 mL) light sour cream; 1 tsp (5 mL) pure vanilla extract

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The pleasing combination of raspberries and cream cheese with quinoa and whole wheat flour makes this a great snack you can feel good about eating.

Ingredients

½ cup (125 mL) white or golden quinoa
1 cup (

Snack
Vegetarian

Method

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 15 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 400°F (200°C)