Quinoa raspberry muffins | Heart and Stroke Foundation

Ingredients

• ½ cup (125 mL) quinoa
• ½ cup (125 mL) orange juice
• ¾ cup (175 mL) 1% milk
• 1½ cups (375 mL) all purpose flour with added bran (available at grocery stores)
• 1½ tsp (7 mL) baking powder
• ½ tsp (2 mL) baking soda
• ¼ tsp (1 mL) ground cinnamon
• ⅓ cup (75 mL) packed brown sugar
• ¼ cup (50 mL) soft non hydrogenated margarine, melted
• 1 egg
• ½ tsp (2 mL) vanilla
• 1 cup (250 mL) frozen raspberries