Flaxseed and Raisin Quinoa Muffins from The Quinoa Cookbook by Penny Doyle
Muffins are great for feeding hungry mouths at the end of the day, or between meals when a high-sugar snack would not give you the same lasting sustenance. Flaxseeds (linseeds) are a source of esse...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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