Tart Baby

I've made these muffins twice and am beginning to feel more confident with the recipe. The last time I made them I mixed in frozen cranberries and walnuts. They were pretty good. Here is the recipe. Sorry, there are no photos because they get eaten so fast!

Cranberry Walnut Quinoa Muffins
Adapted from Martha Stewart
Makes 12.

* 1 cup quinoa, rinsed
* 1/4 cup applesauce
* 2 cups whole wheat pastry flour
* 1 cup packed dark-brown sugar (you could try agave nectar)
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup frozen cranberries - though you could try dried
* 1/2 cup of walnuts
* 3/4 cup whole milk
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 Tbsp. cinnamon or cardamom

Directions

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, place muffin cups in a 12-cup muffin pan. In a medium bowl, whisk together flour, sugar, baking powder, salt, cranberries, walnuts and 2 cups cooked quinoa.
3. In a small bowl, whisk together applesauce, milk, egg, vanilla and cinnamon. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
4. Bake until toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

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