Carrot Quinoa Muffins

Weekly Recipe: 
NonWeekly
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Makes: 12 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

2 eggs

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.