I made these in honor of Valentine's Day this year, with their warm pink color studded with deep red cherries it just seemed an appropriate way to start you and your loved one's morning off right with a healthy breakfast before loading up on wine, chocolate, and other guilty pleasures.
In honor of Valentine's Day, I wanted to make these muffins as red as I could using nature's palette, so I chose beets. I had food coloring but considering these muffins have a number of natural power food ingredients like quinoa and beets, I couldn't bring myself to enhance them with artificial food color. Make no mistake these muffins are not savory but have a sweet cinnamon flavor are loaded with satiating fiber.
Red Quinoa and Cherry Muffins
1 cup red quinoa rinsed
1 8 oz. can Beets undrained
1/4 grapeseed oil
2 cups all purpose flour
3/4 cup turbinado sugar
1 1/2 tsp baking powder
2 tsps cinnamon
1/2 tsp salt
3/4 cup dried cherries
3/4 cup beet puree
1 tsp pure vanilla extract
1-2 tbsp grape juice
Preheat oven to 350F. Cook quinoa according to package directions until tender. Grains should separate when mixed. Best way to judge doneness is there are little white rings around each grain. You will end up with a little more quinoa than you need for the recipe. Spread out on a baking sheet lined with parchment paper to cool.
In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, salt and dried cherries. Add 2 cups cooked quinoa.
In a small bowl whisk together oil, egg, beet puree, vanilla extract and grape juice (optional). I added grape juice for a little extra sweetness and red color.
Add wet mixture to dry mixture and stir until combined. Do not over mix. Divide mixture among muffin cups. I had batter for a little more than 12 muffins.
|Red Quinoa and Cherry Muffins|
This recipe is linked to: Tastespace Breakfast Club #9
and Fuss Free Flavours