Random Cooking Chemistry: Quinoa Muffins

I have a heart condition and I am at very high risk for heart disease so I definitely have to watch what I eat.  Sadly enough I cannot eat red meat so I need my protein YALM (I had to do Paula Deen at least once).  Quinoa is full of protein but by itself it just makes me sad and leaves me underwhelmed. So, I had to go on a journey using this new technology called the internet to find a recipe that I can tweak to make it heart healthy for me and I found it thanks to our favorite business savvy homemaker Martha Stewart shown here.


1 cup quinoa, rinsed

¼ cup vegetable oil, plus some for the pan

2 cups all purpose flour

¾ cup pure maple syrup (I’m healthier than sugar)

1 ½ teaspoons baking powder

1 teaspoon salt

¾ cup Silk Original soy milk

1 large egg

1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees
  2. Cook quinoa (should take about 10-13 minutes)
  3. While the quinoa is absorbing water and getting nice and tender, brush a standard 12-cup muffin pan with vegetable oil and dust with a little bit of flour.  In a big batter bowl, mix together the flour, baking powder, salt, oil, soy milk, pure maple syrup, vanilla extract and the egg.
  4. Add the cooked quinoa until all the ingredients are united as one delicious batter. (If batter is not runny enough for your taste, add more soy milk)
  5. Divide batter among the 12 muffin cups.
  6. Bake until tooth pick, fork or other poking good comes out clean, 25 to 30 minutes, Cool for 5 minutes.

Let me know what you think!


2 thoughts on “Random Cooking Chemistry: Quinoa Muffins

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