Quinoa Flour Puree Muffins

14th January 2016: Big update, new recipe is below and post detailing everything is here.


They freeze fine. More or less the same as fresh.


 photo IMGP4006_e_zps5amvg4a1.jpgI forgot to turn the one with the ripped corner. 2016: The year of continued mediocre photography!

It’s New Years. Yeah, Happy New Year. There you go, social obligations over. Kidding, I just never make much of the start of the year. If I decide to do anything it’ll be in my own time frame. I think it was the start of December when I first started this journey, this being my fifth year. This is the year I get my surgery, mark my words. I hope that this is a happy one for all my readers, no one else, read my blog or just be miserable…joking. Probably. As far as the blog goes, well it’s business as usual. No hangover as I don’t drink so New Year’s celebrations consisted of me finishing the 12th Dresden Files novel, they’re amazing, urban fantasy meets noire, just go read it. I’ve spent the last few years chain-reading, it would have been cool to keep a count, but I’m not big on counting things. That’s why I’m vague on parts of my journey, I forget a lot of it, some with good reason. I live day to day, making the best use of each for the future, but never being beholden to that future. A lot can change overnight and plans can be tossed out. The recipes will keep coming so there’s always that to look towards.

 photo IMGP4002_e_zpseylvw0qu.jpgBrain: Take a photo of the batter that’s important. “Okay, brain”

These have been tweaked slightly, I used my own pumpkin purée, which was slightly wet which may have helped the rise, from Halloween, less sugar as I’m sweet enough, haha…quiet you! and they were halved. Nothing much else has been changed, oh, there’s olive oil and pre-mixed home-made pumpkin spice. That’s probably it. I think these could be fiddled with in the flavour department, maybe use a more savoury squash and herbs instead for a dinner roll-ish-thingy. I’ll be making these again regardless as they’re really great. I’ve frozen two so come back later and I’ll have added that to the recipe if it works out okay.

 photo IMGP4003_e_zpspotr0lsy.jpgBrain: Wipe around and make it look good. “No”

Shamefully I’ve only now realised why the rice flour makes them pop out so clean. It’s because it can’t hold itself together so it just creates a barrier with the butter holding it in place, but in no way comes together. I should have figured that out before, but it worked so I was happy to stick (Puns!) with it. Still it pays to reason why. Just ignore Kipling (The Charge of the Light Brigade, geddit? Okay, I’ll stop). The texture is where these muffins shine or float rather, they’re as light as air. Big puffballs of pumpkin. I don’t know if cutting down the sugar did it, but they’re absurdly light, it’s as if you’ve eaten nothing substantial, yet they’re packed with goodness.

 photo IMGP4005_e_zpsupjaxsrd.jpgOh, yeah. Quinoa Bread: Fry it up! trust me. Amazing fried bread.

I’m getting used to the lighter texture that quinoa brings. I like it, really I do. It’ll just take time to get accustomed to as with all new foods, it takes time to adjust. I have almost expired flour incoming so expect more recipes. I’ve also started the first steps of my Kitchen garden, if all goes well there’ll be plenty of fresh produce recipes throughout the year. That’s it for now, hopefully I’ll see even more people coming to the blog in 2016. I’ll keep working hard and I hope you’ll all stick with me and seriously, toss a muffin in the air and watch it float…almost. Until later.

Tweaked from Keep It Sweet Desserts

Vegetable Puree Muffins

Pumpkin Spiced Pumpkin Muffins

Wet Ingredients

100g Pumpkin Purée
1 Large Egg
60ml Olive Oil
50g Light Brown Sugar
1/2 Tsp Vanilla Extract

Dry Ingredients

90g Quinoa Flour
1 Tsp Pumpkin Spice
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder

Makes 6 Muffins.
Can be frozen.

Method

1. Pre-heat the oven to 175c (Fan). Grease and Flour (Use Brown Rice Flour) a Muffin tin with Butter or other Oil if Dairy Free. Melt the butter to help coat the tin.

2. Whisk together the Wet Ingredients until smooth and combined. Then whisk in the Dry Ingredients until a thick, but stirrable batter has been formed.

3. Pour into the prepared tin, filling about 2/3’s full. Bake for 12-15 minutes until golden brown and a skewer comes out clean. Rest for 10 minutes and then remove to a wire-rack to cool completely.

 photo IMGP4009_e_zpshws895qt.jpgSo fluffy! *Fuwa Fuwa Time plays in the background*

Fruit Purée Muffins

Mango

Wet Ingredients

100g Mango Purée
1 Large Egg
60ml Olive Oil
50g Sugar
1/2 Tsp Vanilla Extract

Dry Ingredients

90g Quinoa Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder

Makes 6 Muffins.
Can be frozen.

Method

1. Pre-heat the oven to 175c (Fan). Grease and Flour (Use Brown Rice Flour) a Muffin tin with Butter. Melt the butter to help coat the tin.

2. Whisk together the Wet Ingredients until smooth and combined. Then whisk in the Dry Ingredients until a thick, but stirrable batter has been formed. Add a little Water if too thick.

3. Pour into the prepared tin, filling about 2/3’s full. Bake for 12-15 minutes until golden brown and a skewer comes out clean. Rest for 10 minutes and then remove to a wire-rack to cool completely.

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4 thoughts on “Quinoa Flour Puree Muffins

  1. Pingback: Before the Mango |

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