You guys are too sweet- And rather manipulative, if I do say so myself! Here I was ready to just trash the whole muffin project, sharing the only salvageable part (the photos, of course) before moving on, and all of a sudden cries for recipes come through plaintive comments. I’ll admit that they don’t look like disasters from the photos, but the final batch, the worst ones were what sealed the deal. They never made it to the “studio,” preferring instead to inflate like a balloon while in the oven and then sinking in horribly as if a bomb had leveled the whole pan. Gooey on the inside and completely unpalatable, that batch went straight into the garbage.
Not to belabor a point, but the reason that I’m stopping work on this muffin ebook is because they’re not amazing, period. Sure, most of them are fine, but I’m not here to share recipes that are merely passable, and certainly not bundle them into an ebook and expect payment for the whole lot. There are already plenty of awesome muffin recipes out there, so does the world need more that are just okay? I think not.
But I still love all of you out there in the blogosphere, soothing my damaged ego and convincing me that my muffins must not be so bad… So here’s the recipe for the Superfood Muffins, with one caveat; They are definitely not the best muffins you will ever make. They are, however, very healthy compared to most muffins and are packed with nutrients to give you energy throughout the morning- and they’re still plenty tasty. Besides, you guys all asked for it, so who am I to deny your requests for some muffin love? But after this, I’m not going anywhere near those insidious little breakfast cakes for a solid month or two, minimum (I don’t think my family will let me; I’ve had to promise them that there will be no more muffins to be let back into the kitchen!), so hopefully this one will satisfy your appetite!
2 Cups Whole Wheat Pastry Flour
1/2 Cup Rolled Oats
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Flaxseeds
1 Cup Fresh or Frozen Blueberries
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/4 Cup Canola Oil
1/2 Cup Amber Agave Syrup
1/4 Cup Dark Brown Sugar, Packed (Optional)
1/4 Cup Plain Soymilk
1/2 Cup Orange Juice
Turbinado Sugar (Optional)
Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
Separately, combine the cooked quinoa, oil, agave, brown sugar [if you prefer a sweeter muffin], soymilk, and orange juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
Bake for 18 – 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.