Cranberry Orange Quinoa Muffins

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons orange zest
• 2 large eggs
• 1/2 cup vegetable oil
• 1/3 cup orange juice
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh cranberries, halved
• 2 tablespoons coarse sugar, for topping

Method

1. 1

   Combine the rinsed quinoa and water in a small saucepan, bring to a boil, then cover and simmer over low heat until the water is absorbed and quinoa is tender.

   15:00 · Simmer quinoa
2. 2

   Fluff the cooked quinoa with a fork and spread it on a plate to cool to room temperature.

   15:00 · Cool quinoa
3. 3

   Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

4. 4

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.

5. 5

   In a separate bowl, whisk the eggs, then whisk in the vegetable oil, orange juice, milk, and vanilla extract until smooth.

6. 6

   Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, with no dry streaks remaining.

7. 7

   Fold in the cooled quinoa and the halved cranberries until evenly distributed, taking care not to overmix.

8. 8

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and sprinkle the tops with coarse sugar.

9. 9

   Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

   18:00 · Bake muffins
10. 10

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool in pan