Cooked - Berry-quinoa Muffins

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Berry-quinoa Muffins

12.0

¾ c. all-purpose flour, plus more for dusting

1 c. almond flour

¼ c. white quinoa (raw)

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. baking soda

½ tsp. kosher salt

2 large eggs, beaten

1 c. plain whole-milk yogurt

¼ c. whole milk

⅓ c. honey

2 6-oz containers small raspberries

Heat oven to 325°F. Lightly coat 12-cup muffin pan with cooking spray and dust with flour.
In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 min. Cool in pan 5 min., then transfer to wire rack to cool completely.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season🌸Spring

DifficultyEasy ⏰ 25m

Created 102 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...