Quinoa-Carrot Muffins
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Cooking tools:
- Ice cream scoop
- Muffin tin
- Cooling rack
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Toothpick
- Plate
Ingredients
- 2 cups cooked quinoa (prepared according to pakage instructions)
- 2 cups all-purpose flour
- 3/4 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup chopped raw walnuts
- 1 cup coarsely grated carrots
- ¼ cup canola oil (or other mild flavored oil)
- ½ cup milk
- ½ cup carrot juice
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
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