Blueberry Quinoa Pecan Muffins

Ingredients

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

• 1 cup whole-wheat flour
• 1/2 cup quinoa flour (You can make your own quinoa flour just by grinding quinoa, about 1/4 cup at a time, in a spice mill. Once ground, sift the flour, and then grind any whole quinoa that stays behind in the sifter.)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large or extra large eggs
• 1/4 cup maple syrup
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 tsp vanilla
• 1 cup cooked quinoa
• 1/2 cup chopped pecans
• 1 cup blueberries

Directions

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

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the whole-wheat flour, quinoa flour, baking powder, baking soda and salt.

3. In a separate bowl, whisk the eggs, maple syrup, buttermilk, canola oil and vanilla until smooth.

4. Stir the wet ingredients into the dry ingredients just until no dry streaks remain. Fold in the cooked quinoa.

5. Toss the blueberries and chopped pecans together, then gently fold them into the batter.

6. Divide the batter evenly among the 12 liners, filling each about three-quarters full.

7. Bake for 18 to 22 minutes, until the tops spring back when pressed and a toothpick inserted in the center comes out clean.

8. Cool in the tin for 5 minutes, then move the muffins to a wire rack to cool completely.