Carrot Quinoa Muffins
1 cup cooked quinoa (1/3 cup uncooked)
1 cup gluten-free flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup unsweetened applesauce
1/4 cup light brown sugar, packed
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
3/4 cup shredded carrot, lightly pressed dry
1/2 cup raisins
1/4 cup walnuts
Preheat oven to 350. To make quinoa, rinse 1/3 cup of uncooked quinoa for one minute. Place in a small saucepan, add 2/3 cup water, and bring to a boil. Immediately reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and let sit for an additional five minutes, keeping quinoa covered. Fluff with a fork and set aside to cool.
To plump and soften raisins, place them in a small bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool. In a large bowl, whisk together gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl) beat together eggs and sugar. Beat in applesauce, orange juice, orange zest, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined.
Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins. Evenly divide the batter among 12 cups in a coated baking pan or using pan liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.