Quinoa Carrot Muffins Recipe
Quinoa not only adds high-quality protein to these muffins, it also keeps them deliciously moist. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman...
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Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cooling rack
- Pastry brush
- Kitchen scale
- Baking pan
Ingredients
- 4 ounces/ 115 g unsalted grass-fed organic butter, melted, plus more as needed
- 2 large organic, pasture-raised, or antibiotic-free eggs
- 3/4 cup/ 180 mL grass-fed organic plain yogurt or kefir
- 1 teaspoon pure vanilla extract
- 1 3/4 cups/ 215 spelt flour
- 1/2 cup/ 75 g coconut palm sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon aluminum -free baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups/ 270 g cooked quinoa
- 1 cup/ 85 g shredded carrots
- 2/3 cup/ 90 g unsweetened and unsulfured raisins or dried currants
- 2/3 cup/ 80 g chopped walnuts, toasted
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