Lemon Blueberry Muffins

Name: Lemon Blueberry 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; 1 tsp (5 mL) salt; ¼ tsp (1 mL) ground cinnamon; 1 Tbsp (15 mL) grated lemon zest (about 1 lemon); 1 Tbsp (15 mL) grated lemon zest (about 1 lemon); ¾ cup (185 mL) white or cane sugar; ¾ cup (185 mL) white or cane sugar; ¼ cup (60 mL) vegetable oil; ½ cup (125 mL) sour cream; 1 large egg; 3 Tbsp (45 mL) fresh lemon juice; 1 tsp (5 mL) pure vanilla extract; 1 cup (250 mL) frozen blueberries (not thawed)

Preparation info

Makes
12

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Cooked quinoa and whole wheat flour give hearty substance to these muffins. Blueberries and fresh lemon give them their flavor.

Ingredients

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

Cake
Vegetarian

Method

Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 15 minutes to allow the quinoa to cook longer and become plumper. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to