Chia Seed Quinoa Muffins

Ingredients

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

• 2 cups Cooked Quinoa
• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• ¾ cups Brown Sugar
• 1-½ teaspoon Baking Powder
• 1 teaspoon Salt
• 2 Tablespoons Chia Seeds
• ¾ cups Fat Free Milk
• 1 whole Egg
• ¼ cups Plain Greek Yogurt
• 1 teaspoon Vanilla Extract

Directions

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

1. Heat the oven to 375°F (190°C). Line 15 muffin cups with paper liners.

2. In a large bowl, whisk the whole wheat flour, all-purpose flour, brown sugar, baking powder and salt until evenly combined.

3. Stir in the chia seeds so they are spread through the dry mixture.

4. In a separate bowl, whisk the fat free milk, egg, plain Greek yogurt and vanilla extract until smooth.

5. Pour the wet mixture into the dry ingredients and stir gently. Fold in the cooked quinoa until just combined, without overmixing.

6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

7. Bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.