Quinoa Muffins with Peaches and Pecans Recipe - Allrecipes.com
Quinoa Muffins with Peaches and Pecans Recipe
  • READY IN 55 mins

Quinoa Muffins with Peaches and Pecans

Recipe by  

"A nutrient dense muffin that can fill you up and keep you going!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
  3. Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
  4. Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2011

WITH CHANGES - first time I did it just as written and it was just too dense, I think it just needs a bit more fat. I added 1/4 of oil, I haven't tried to half that with applesauce yet. I increased the brown sugar to 2/3 of a cup, double what is written, and I don't use soy milk so I used 1% milk. With those changes they were very good, not sure about the difference that will make in fat and calorie counts, but they were tasty and smooth, not dense at all.

 
Most Helpful Critical Review
Oct 28, 2008

I was so disappointed that this recipe just did not work for me. I did make two changes - using apricots for the peaches and real brown sugar for the Splenda, but I can't see where either substitution would have made these muffins what they were - dense, chewy, gritty and aside from the fruit, almost flavorless. I think if I were to try this I would grind or pulverize the dry quinoa and add as flour, and maybe that would help with the texture, but it still needs more spice, maybe more fruit and maybe even more sweetness. I won't make these again, but I am inspired by this recipe to figure out a way to make it work.

 
Apr 13, 2009

Well, these muffins are ok. I made the following changes: I used canned peaches instead of dried, there for I didn't cook them with apple cider. I did add about 1/4 cup apple cider concentrate, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg and just over 1/4 teaspoon of cloves. They turned out all right, they're a little dense and sticky and they are a little bland. I'm going to keep playing with the recipe.

 
Sep 05, 2013

I suggest 1 cup of cooked quinoa and omitting some of the other liquid by a quarter cup.Use whole wheat flour for more protein and add a few tablespoon more brown sugar and 2 teaspoons of cinnamon.

 
Oct 02, 2012

I used dried mangoes from Costco instead of peaches, and craisans instead of pecans as we are a nut free home. Also used real brown sugar. I really liked them and will be making them again. They are a different texture but are nice and filling.

 
Jul 10, 2012

I also changed a few things, but I was very happy with the result. Because it is summer, I replaced peaches and apple cider with 1 cup fresh blueberries and 1/2 cup stewed rhubarb. I used quinoa flour. I doubled the sweetener. I replaced pecans with walnuts, and soy milk with almond beverage (unsweetened), because these were what I had. They turned out very tasty, which was lucky - I feel good about sharing them with company.

 
Aug 13, 2014

I did not care for this recipe.

 
Jun 18, 2012

Because of the quinoa I was interested in trying this recipe despite the lukewarm reviews. I added a jar of baby food peach puree in hopes it would add more flavour. I have just peeked at them in the oven. They haven't raised at all. They have more of a pudding consistency then one of a muffin. I wonder if cutting down the cooked quinoa to 1 cup might help.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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