Flaxseed and Raisin Quinoa Muffins from The Quinoa Cookbook by Penny Doyle

Ingredients

• 5 ml/1 tsp baking powder
• 5 ml/1 tsp ground cinnamon
• 115 g/4 oz/1 cup ground flaxseeds (linseeds)
• 175 g/6 oz/1½ cups quinoa flour
• 2 eggs
• 150 ml/¼ pint/⅔ cup vegetable oil
• 250 ml/8 fl oz/1 cup buttermilk (see Cook’s tips)
• coffee, or fresh sliced banana and crème fraîche, to serve
• 115 g/4 oz/⅔ cup caster (superfine) sugar
• 30 ml/2 tbsp whole flaxseeds, for sprinkling
• 5 ml/1 tsp ground nutmeg