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Quinoa, Apple, and Cheddar Muffins
PAIR WITH
Many Mushroom and Quinoa Soup
(PAGE 65)
Spicy Roasted Poblano and Potato Chowder
(PAGE 48)
Protein-rich quinoa flour gives these muffins a pleasingly grassy flavor, while grated apple keeps them moist and a little sweet. Look for quinoa flour in the bulk section of natural food stores, or in boxes in the baking aisle of supermarkets. You can make this a gluten-free bread by replacing the all-purpose flour with 1 cup [175 g] gluten-free flour. I like King Arthur’s all-purpose gluten-free blend
.
Quinoa doesn’t mess around; it gives baked goods a fairly assertive whole-grain flavor, so pair these muffins with soups with bold flavors, like the mushroom and quinoa soup on
page 65
or the roasted poblano and potato chowder on
page 48
.
MAKES
12
MUFFINS
SERVES
12
ACTIVE TIME
10
MINUTES
TOTAL TIME
35
MINUTES
1 cup [140 g] quinoa flour
1 cup [140 g] all-purpose flour
1 Tbsp plus 1 tsp baking powder
3
/
4
tsp sea salt
1 cup [240 ml] buttermilk
1 cup [120 g] grated unpeeled Fuji apple
2 large eggs
2 Tbsp extra-virgin olive oil
1
/
4
cup [7 g] minced fresh chives or green onion
1 cup [80 g] grated aged Cheddar cheese
1.
Preheat the oven to 375°F [190°C].
Coat a twelve-well muffin tin with cooking spray.
2.
In a large bowl, whisk together both flours, the baking powder, and the salt.
In a medium bowl, whisk together the buttermilk, apple, eggs, olive oil, and chives.
Add the buttermilk mixture to the flour mixture.
Add half of the cheese and mix with a wooden spoon until the dry ingredients are just moistened.
3.
Spoon the batter into the prepared muffin wells and sprinkle with the remaining cheese.
Bake until the tops are golden brown and a skewer inserted into the center comes out clean, 20 to 25 minutes.
Cool the muffins in the pan on a rack for 10 minutes before removing.
4.
Serve the muffins warm or at room temperature.
GET AHEAD:
Store the muffins in an airtight container in the refrigerator for up to 4 days, or wrap them individually in plastic wrap and store in zip-top plastic bags in the freezer for up to 3 months. To reheat, wrap in foil and place in a 350°F [180°C] oven until warmed throughout, about 10 minutes for refrigerated muffins and 20 minutes for frozen muffins.