Quinoa Muffins with Peaches and Pecans

Ingredients

Contains: egg, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup quinoa
• 2 cups water
• 1/2 cup dried peaches
• 1/2 cup apple cider
• 2 cups all-purpose flour
• 6 tablespoons brown sugar substitute (such as Splenda ®)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup toasted pecans, chopped
• 3/4 cup soy milk
• 1 egg
• 1 teaspoon vanilla extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. Rinse the quinoa well, then combine it with the 2 cups water in a saucepan. Bring to a boil, cover, and simmer over low heat for about 15 minutes until the water is absorbed. Fluff and let cool.

3. Place the chopped dried peaches in a small bowl and pour the apple cider over them. Let them soak for about 10 minutes to soften, then drain any extra liquid.

4. While the peaches soak, whisk the all-purpose flour, brown sugar substitute, baking powder, salt, cinnamon and nutmeg together in a large bowl.

5. In a separate bowl, whisk the egg, soy milk and vanilla extract until smooth.

6. Stir the wet ingredients into the dry ingredients just until combined. Fold in the cooled quinoa, soaked peaches and toasted chopped pecans without overmixing.

7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

8. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the centers comes out clean and the egg is fully set.

9. Cool the muffins in the tin for 5 minutes, then transfer them to a rack to finish cooling.