Ingredients
- null 2 cups, cooked RiceSelect® White Quinoa
- null 2 cups all-purpose flour
- null ½ cup brown sugar, packed (or brown sugar substitute)
- null 1 ½ teaspoon baking powder
- null ½ teaspoon salt
- null ½ cup sweetened dried cranberries
- null ¼ cup coconut oil, melted
- null ¼ cup honey
- null ¾ cup milk
- null 1 large egg
- null 1 teaspoon vanilla extract
Instructions
- Cook quinoa to package directions.
- Preheat your oven to 350°F.
- Line a 12-cup muffin pan with paper liners or spray cups with non-stick cooking spray.
- In a medium bowl, stir together flour, sugar, baking powder, salt, and cranberries.
- In a small bowl, whisk together oil, honey, milk, egg, quinoa, and vanilla.
- Add milk mixture to flour mixture and stir, just until combined. Divide batter among prepared muffin cups.
- Bake for 25 minutes or until they test done. Transfer to wire rack to cool.