In part two of my series on quinoa I whipped up a quick and easy recipe based upon a old favorite. I have always loved lemon poppy seed muffins. Now that I know the benefits of quinoa and other whole grains, I decided to make them over for a super protein packed breakfast. These are my go to breakfast now a days, and a great snack if I have an active day ahead. I especially like to have one after a workout. I get a nice protein boost, which is perfect for any type of strength training.
These quinoa muffins are amazing tasting and a super healthy way to start your day, full of fiber and protein, great for a snack too! To get more info on quinoa see part 1 of this series. Let’s get started!
* Make sure you read the full recipe and watch the entire video before making this or any of my recipes, not every tip makes it into the video
* In the video player you can increase the video quality (the default is very low). This will show the details of the video A LOT better! Its the cog/wheel shaped button on the right, bottom of the player.
Ingredients – Quinoa Muffins
1/2 cup uncooked quinoa
1 cup water – for cooking the quinoa
2 cups whole wheat flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1 tsp salt
1/4 cup poppy seeds
2 tsp lemon juice
Instructions – Quinoa Muffins
To prepare the quinoa, boil 1 cup of water in a pot.
Add 1/2 cup of quinoa, and bring it back to a boil.
After it reaches a boil, turn the heat to medium and cook covered about 12 min or until all the water is absorbed.
Fluff the quinoa with a fork, I just stir mine with a fork.
Let cool 10 min.
Add the cooked quinoa, flour, sugar, baking powder, salt, poppy seeds, egg and lemon juice to a bowl and mix with either a stand mixer or electric hand mixer.
Mix 5 min
Line a muffin tin with paper liners or use cooking spray in each well.
Distribute the batter evenly in the muffin tin.
Bake in a 350 degree oven until a toothpick inserted into the middle of a muffin comes out clean, about 25-30 min.
Cool completely in a wire rack, serve or store in foil or a tupperware.
Store in the fridge or freezer.
I prefer Bob’s Red Mill Quinoa – Organic as it is organic and rinsed so you don’t have to do that too!
Buy ingredients like poppy seeds and spices in bulk whenever possible, it will save you a lot of money. Check your spice aisle, many stores have spices with little bags you can fill, even bags that don’t have other items available in bulk. My local QFC has this and it’s awesome.
The lemon juice was about 1/2 a med sized lemon.
Thank you for watching! I hope you enjoyed my protein packed quinoa muffins. If you found today’s video interesting and helpful, and know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!