Cranberry Orange Quinoa Muffins

Shoshie Steinhart Shoshie Steinhart
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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.

30m 12
Easy Vegetarian Pescatarian Gluten Free Low Fat Low Carb Passover Parve

Contains: Dairy, Egg

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.

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1 Comment

Reva •

would this recipe work with almond or gluten free flour?