Best Quinoa Flax English Muffins Recipes

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Turn on the oven for a few minutes, then turn it off keeping the door closed (If you have a nice warm spot in your house that these can rise, you can skip this part). Line a baking sheet with parchment paper, grease four English muffin rings and arrange them on the baking sheet. Set aside.
• In a small glass measuring cup, add the warm water, honey and yeast. Stir gently until incorporated and set aside to proof. After about 5 - 8 minutes, the yeast should have grown and become puffy. If not, your yeast is likely not active, or you water wasn't the right temperature.
• Meanwhile, whisk the dry ingredients together. In a separate bowl, beat the wet ingredients together. Add the wet ingredients, followed by the proofed and mix until combined. Don't overmix the dough.
• Divide it between the four prepared English muffin rings. Place them in the warm oven (or in a warm spot in your house) and let them rise for at least 20 minutes until they're puffy and nearly doubled in size.
• If you're proofing them in the oven, take them out then preheat the oven to 350 degrees F.
• Bake at 350 degrees for 20 - 30 minutes. If they start to brown too quickly, cover the tray with aluminum foil to finish.
• Cool on a wire rack until completely cool. Slice in half and toast.

MORNING MUFFINS WITH QUINOA AND FLAX

Steps:

• 1. Combine quinoa, buttermilk, and flaxseed meal in medium bowl. Let stand 30 minutes. 2. Place raisins in heat-proof bowl, and cover with boiling water. Let stand 10 to 30 minutes to plump. Drain, and set aside. 3. Preheat oven to 350°F. Line 14 muffin cups with paper liners. 4. Sift together baking mix, baking soda, salt, and cinnamon in large bowl. 5. Beat eggs with whisk in bowl. Whisk in oil, then honey and sugar. Stir in quinoa mixture. Fold in baking mix mixture until just combined. Stir in raisins and walnuts (if using). Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean. Cool before serving. (Muffins have a slight baking soda taste when warm.)

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA FLAX ENGLISH MUFFINS

Steps:

• Preheat oven to 365°F.
• Cook quinoa.
• Mix in cocunut oil whole hot.
• Let stand to cool.
• Mix in ground flax, egg, cayenne, and Dijon.
• Portion and form into patties onto baking sheet lined with parchment paper.
• Cook at 365°F for 18 minutes.
• Enjoy!

QUINOA MUFFINS

Steps:

• Preheat oven to 350°F
• In a medium saucepan, bring quinoa and 1 cup water to a boil.
• Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
• In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla.
• Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
• Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
• Store in an airtight container up to 5 days.