BFMH: Quinoa Muffins

I finally made these darn things. I have been thinking about making these for nearly a year.

Quinoa Muffins

INGREDIENTS

2 cups cooled, cooked quinoa

1 cup white whole wheat flour

1 cup all-purpose flour

¾ cup packed dark-brown sugar

1-1/2 tsp. baking powder

1 tsp. salt

½ cup mini chocolate chips

¼ cup canola oil

½ cup buttermilk

1 large egg

¼ cup plain Greek yogurt

1 tsp. vanilla extract

INSTRUCTIONS

Preheat oven to 350º. Line a muffin tin with paper liners or spray with cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, salt, mini chocolate chips and quinoa.

In a small bowl, whisk together oil, buttermilk, egg, yogurt, and vanilla. Add milk mixture to flour mixture and stir just until combined. Divide among muffin cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins in pan for 5 minutes then transfer to a wire rack to cool. Enjoy!

These turned out REALLY well! They moist and filling, and the chocolate chips add a little bit of sweetness without being a dessert for breakfast. I would suggest keeping them in the fridge though as they are SO moist, I am concerned that they will mold.