the final muffins (for now)

Sadly, Harrison will now have to survive until March without muffins for breakfast every day. But, I made one last batch to tide him over for a few more days. Again, I had some leftover quinoa to use up, so I thought I’d add it to the muffins, since it made the cornbread at Angelica Kitchen so amazingly good. I think these muffins have too many different ingredients to give them a good name, but that is ok. I will just say that they are tasty, and leave it at that.

Quinoa Fruit and Almond Muffins (makes 6)

1/2 cup soymilk

1/2 tbsp ground flaxseed

2 tbsp canola oil

2 tbsp agave syrup

1 tsp vanilla

3/4 cup whole wheat pastry flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cinnamon

1 cup cooked quinoa

1/2 large pear, peeled and cut into small dice

1/4 cup almonds, chopped

1/4 cup dried blueberries

(1) Preheat oven to 350 degrees F (2) In a medium bowl, combine the soymilk and flaxseeds and let sit for a minute. Then add the oil, agave and vanilla. (3) In a separate bowl, combine flour through cinnamon. (4) Add wet ingredients to dry ingredients and mix until just combined. (5) Stir in quinoa, pears, almonds and blueberries. (5) Bake for 20-25 minutes, until a toothpick comes out clean.