• 9 Ratings

Quinoa, rolled oats and whole wheat flour give these hearty muffins staying power. Top with a smear of your favorite marmalade.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Place oats, cooled cooked quinoa, and walnuts in a greased 15x10x1-inch baking pan; toss together. Add oil; toss to coat. Spread in an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; cool in pan on a wire rack.

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  • Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together all but 1/4 cup of the quinoa mixture,the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

  • Finely shred 2 teaspoons peel from the orange. Juice the orange to get 3 tablespoons. In a 2-cup measure whisk together buttermilk, eggs, sour cream, butter, orange juice, and orange peel. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy).

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes. Serve warm. If desired, serve with orange marmalade.

Nutrition Facts

238 calories; total fat 10g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 43mg; sodium 267mg; potassium 187mg; carbohydrates 31g; fiber 3g; sugar 6g; protein 7g; trans fatty acidg; vitamin a 200IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 78mg; iron 2mg.

Reviews

9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0