These quinoa apple spice muffins taste great and are extra nutritious thanks to the addition of high protein quinoa flour. Quinoa is an Andean grain that has an unusually complete array of amino acids, including lysine. Andean civilizations have subsisted on quinoa for generations, and its nutritional attributes have brought it to the attention of the global market.
You can buy quinoa in flour form (as well as in oatmeal-like flakes, and in it's natural form). Quinoa flour is gluten-free however, so some regular wheat flour is included in the recipe to ensure that the muffins rise well.
- 2 cups apple cider
- 1 cup sugar
- 1 cup light brown sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup quinoa flour
- 1 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoons salt
- 3/4 cup sour cream
- 3/4 cup raisins
- 2 teaspoons vanilla
- 1 green apple (such as granny smith, peeled and grated)
- 1 cup turbinado sugar
Bring the apple cider to a boil, and simmer until liquid is reduced to 3/4 cup. Set aside and let cool.
Preheat oven to 400 degrees. In a large bowl, whisk together 1 cup sugar, 1 cup brown sugar, vegetable oil, vanilla, and eggs.
In a separate bowl, whisk together flour. quinoa flour, baking soda, salt and cinnamon.
Add sour cream to egg and sugar mixture. Whisk in apple cider, then whisk in the dry ingredients, stirring until just mixed. Fold in raisins and grated apple.
Line muffin tin with muffin papers. Fill muffin tins to the top. Sprinkly the top of each muffin with about 1 tablespoon of turbinado sugar. Place muffins in the oven and turn the temperature back to 350 degrees.
Bake until muffins are domed and spring back to the touch, about 18-25 minutes.
Remove from oven and let cool before removing muffins from pan.