Quinoa Raisin Muffins

I made these last week and I LOVE them. They have over 5 grams of protein! That's because quinoa (pronounced keen-wa) is a wonderful grain which is extremely high in protein. I eat it ALOT lately - half a cup - with a meal. It's kind of like a fluffy couscous but so much more nutritious. And It's also more nutritious than most grains like brown rice, etc. To be able to eat it in a muffin at breakfast is so fun. Like cheating! And it's amazingly filling. I have one (sometimes with some fruit or some yogurt) at 5AM before my first class and honestly, I am not hungry for hours. You can find white whole wheat flour at the grocery store. I used whole wheat pastry flour and they came out very light - like a corn muffin. I am thrilled to have found this recipe!

2 cups of cooked quinoa
¼ canola oil
2 cups of white whole wheat flour
½-3/4 cup brown sugar
1 ½ tsp baking powder
1 tsp salt
1/3 cup raisins
¾ cup organic skim milk
1 large egg
1 tsp vanilla Makes 12 muffins.

Pre-heat oven to 350.

Combine oil, brown sugar, milk, egg, and vanilla in a large bowl.

In a separate bowl combine flour, baking powder and salt. Stir dry mixture into wet mixture and combine well.
Stir in quinoa and raisins and divide amongst 12 muffins tins that have been sprayed with cooking spay.

Cook for 25-30 minutes.

Nutritional Analysis
Serving Size: 1 muffin Calories: 206; Fat: 6.1g; Sat. Fat: .5g; Carbs: 34.5g; Fiber: 3g; Protein: 5.2g; Sugars: 11.6g

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