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CORN QUINOA RASPBERRY MUFFINS
Tasty alternative to those sugar-loaded muffins at the corner coffee shop
Makes 12 Muffins
1 ½ cups quinoa flour
1 ½ cups yellow stone ground cornmeal
1 ½ teaspoon baking soda
¾ teaspoon sea salt
4 TBS. (1/2 stick) unsalted butter – melted
½ cup honey or maple syrup
2 large eggs, lightly beaten
1 ¼ cups buttermilk or clabbered soy milk
½ teaspoon freshly grated lemon zest
1 cup red raspberries
Directions:
- Preheat oven to 350 degrees
- Mix dry and wet ingredients separately, then slowly sift dry mixture into wet mixture to combine. Add berries into batter last, mixing gently.
- Bake for 25 minutes
Variations:
Substitute cranberries, blackberries or blueberries
Substitute blue cornmeal
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SPRING OUT QUINOA
Also good eaten cold for a refreshing summertime lunch
Makes 6 generous servings
2 cups quinoa
3 ½ cups water
1 bag peppermint tea
1 TB. olive oil
Fresh mint, basil and cilantro
Directions:
- Wash quinoa. Place in water and add peppermint tea bag. Bring to a boil.
- Cover and simmer for 25 minutes.
- When done, add olive oil, fluff, and serve.
- Garnish with chopped fresh herbs.
Variations:
Experiment by adding steamed veggies like: asparagus, broccoli, collard greens.
Does the thought of cooking get you anxious? Set up a one-on-one private cooking session with me. In your home or the HLN kitchen, your session is tailor-made to empower you in the kitchen. This makes a great gift for newlyweds and parents-to-be! Drop me a note and let’s set it up! vdoubleu@usa.net
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