Serving Size / Yield
- 1 C. quinoa, rinsed
- 1/4 C. vegetable oil, plus more for pan
- 2 C. all-purpose flour, plus more for pan
- 3/4 C. packed dark-brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 C. raisins or other fruit
- 3/4 C. whole milk
- 1 lg. egg
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins and 2 cups cooked quinoa.
In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter among prepared muffin cups.
Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.