Quinoa cranberry muffins

Quinoa cranberry muffins
Makes 12 servings


Ingredients

1 cup quinoa, rinsed
2 cups water
1 ¾ cup whole wheat flour
½ cup loosely packed brown sugar (I will use brown sugar substitute)
1 ½ tsp baking powder
1 tsp cinnamon
½ cup dried sweetened cranberries
¾ cup skim milk
1 egg
2 tbsp canola oil
1 tsp vanilla extract
Canola cooking spray
Directions

Preheat the oven to 350º F (180º C). Lightly spray a 12 cup muffin pan with cooking spray.
In a medium sauce pan, bring the quinoa and water to a boil. Reduce heat to low, cover and cook for 12 minutes.
Meanwhile, in a large mixing bowl, combine the flour, sugar, baking powder, cinnamon and cranberries. Add 2 cups (500 mL) of cooked quinoa.
In a second bowl, combine the milk, egg and vanilla. Add to the dry ingredients and mix until just combined. Divide the batter among 12 muffin cups and bake for 25 minutes. Store in an airtight container for up to 4 days or freeze for use later.
Nutritional information per serving
(1 muffin)

Calories: 190
Protein: 5 g
Fat: 4 g
Saturated fat: 0 g
Dietary cholesterol: 16 mg
Carbohydrate: 35 g
Dietary fibre: 3 g
Sodium: 52 mg
Potassium: 237 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation