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Recipe by Shoshie Steinhart

Cranberry Orange Quinoa Muffins

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Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Dairy - Egg

When baking for Pesach, it is often difficult to create a recipe that has a chametzdig texture. Cookies and cakes are usually too hard or too crumbly, and I have yet to find a muffin that actually tastes and feels like a real muffin! Enter quinoa flour…… it is very sturdy, really perfect for baking “breads” or muffins. Just a heads up, the flour does have a strong smell and taste, but with the addition of the right flavors, these muffins turn out delicious and fluffy. These muffins are dairy so they are great for breakfast or  dessert after a dairy meal.

Ingredients

Main ingredients

  • 2 cups quinoa flour

  • 1/3 cup sugar

  • 1 and 1/2 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 3 tablespoons melted margarine

  • 1/3 cup Gefen Honey

Directions

Prepare the Muffins

1.

Preheat oven to 375 degrees, prepare 12 muffin tins, spray cupcake holders with non stick spray. Set aside.

2.

Mix all dry ingredients together.

3.

In another bowl, mix wet ingredients.

4.

Slowly incorporate the dry ingredients into the wet, until batter is mixed.

5.

Fold in cranberries till incorporated.

6.

Scoop batter into muffin tin. Bake for 20 minutes.

Cranberry Orange Quinoa Muffins

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