Madhuram of Egg Less Cooking is challenging us to “Bake anything egg less using one or more of the whole grain forms of quinoa (whole quinoa, whole grain quinoa flour, quinoa flakes, quinoa cereal, etc).” As I have a) not taken part in a foodblogging event for ages and b) bake almost everything without eggs I was keen to take part. The obvious thing for me to make was, of course, muffins! Muffins are one of my favourite things to bake and are a weekend breakfast tradition.
I used whole quinoa which I soaked overnight in apple juice then followed my usual vegan muffin recipe. When baked the quinoa retained a some texture and crunch, the muffins were OK – far better with some jam and I want to try them again with some modifications.
Quick and easy quinoa and banana muffins; delicious and different.
- 1 oz quinoa (25g), soaked overnight in 3fl oz/75ml apple juice
- 4.5 oz plain flour (110g)
- 1.5 oz sugar (35g)
- 1 tsp baking power
- pinch salt
- 5 oz apple juice and milk (125ml)
- 1 oz sunflower oil (25ml)
- 1 banana
Whizz the wet ingredients together using a stick blender. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen and dark golden.
These were far better with some fig jam.
* I used the remainder of the apple juice that the quinoa had been soaking in, made up to volume with soy milk.
Notes: I was not ecstatic with these. I think that next time they need a little more oil, a different sugar to plain granulated and would benefit with some dried fruit or nuts. I really liked the texture of the quinoa which I think would be lost if I used it pre cooked rather than soaked.