Quinoa Muffins with Peaches and Pecans

Quinoa Muffins with Peaches and Pecans

8
CULINARYJEN 9

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

55 m servings 237 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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 incr...

Most helpful critical review

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 subst...

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 subst...

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 incr...

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,...

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 cinnam...

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...

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 quin...

I did not care for this recipe.

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 i...