|
Post by ellise on Oct 15, 2005 1:41:56 GMT 10
1/3 cup toasted quinoa (see note) 1 cup all-purpose flour 1 cup whole wheat flour 1 Tbsp baking powder 1/2 tsp salt 1 large egg, slightly beaten 1/3 cup firmly packed brown sugar 1/4 cup (1/8 pound) melted butter or margarine 1 cup sour cream 1 cup low-fat milk Set aside 2 teaspoons of toasted quinoa. In a bowl, combine remaining toasted quinoa, all-purpose flour, whole wheat flour, baking powder and salt. In another bowl, whisk together egg, sugar, butter and milk. Pour liquid mixture into flour mixture; stir just to combine. Spoon batter into greased or paper-lined muffin cups (21/2 inches wide), filling each to the top. Sprinkle reserved quinoa evenly over the batter. Bake in a 375° oven until tops of muffins are golden, about 30 minutes. Remove from pan; serve, or cool on a rack, then wrap and store in a cool place until the next day. Makes 12 muffins. To toast quinoa, pour into a fine strainer; rinse thoroughly under cool running water. Put rinsed quinoa into a 10- to 12-inch frying pan over medium heat. Cook, shaking pan occasionally, until quinoa dries and turns golden brown, about 10 minutes. Pour toasted quinoa from pan and let cool.
Nutritional information per muffin: 194 calories 8g fat (5g saturated) 5g protein 27g carbs 2g fiber 441mg sodium.
|
|