from 'Quinoa 365'
ingredients for 12 muffins
| quinoa flour | 1 1/3 cup |
| baking powder | 1 tsp (5ml) |
| baking soda | ½ tsp (2 mL) |
| salt | ½ tsp (2 mL) |
| ground cinnamon | 1½ tsp (7.5 mL) |
| raisins | 2/3 cup (160 mL) |
| eggs | 2 |
| packed brown sugar | ½ cup (125 mL) |
| plain yogurt | 2/3 cup (160 mL) |
| grated carrots | 2¼ cups (560 mL) |
Preheat the oven to 350°F (180°C). Lightly spray a 12-cup muffin pan with cooking oil.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and walnuts (if using) and set aside.
Whisk the eggs, sugar and yogurt in a large bowl. Stir in the grated carrots.
Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups. Bake on the center oven rack for 20 to 24 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.
raisin可以换成1/3 cup/80 mL raisins and 1/3 cup/80 mL chopped walnuts or pecans
