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Martha Stewart Member

Rating: Unrated




01/15/2017

I like this recipe, even my husband who won’t eat quinoa in any other form. I make this often, changing up the fruit, the flavoring and adding nuts.





Martha Stewart Member

Rating: 1 stars




10/19/2015

Wow, these were bad. I’m trying to eat healthier, so I’ve been making a lot of things with quinoa recently. This is the first time I’ve made something with it that I absolutely didn’t like. My biggest complaint is that the raw quinoa flavor comes through loud and clear in the muffins. I was thinking/hoping that the other flavors would mask it. Also, they’re very gluey and tough. They didn’t really rise at all while baking. It’s kind of like trying to eat a bad tasting hockey puck.





Martha Stewart Member

Rating: Unrated




10/11/2013

Per Serving 237 Calories; 7g Fat (24.4% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 260mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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Martha Stewart Member

Rating: Unrated




09/25/2013

si nu in ultimul rand joaca cele mai bune jocuri cu grafica , jocuri 3d cel mai nou site romanesc de jocuri masini





Martha Stewart Member

Rating: Unrated




09/25/2013

esti pasionat de atv-uri acum ai posibilitatea de a te juca online jocuri cu atv daca iti plac motoarele atunci joaca jocuri cu motociclete daca iubesti papusile barbie atunci trebuie sa joci jocuri cu barbie





Martha Stewart Member

Rating: Unrated




07/13/2013

nice foods and it is useful for everyone, michael kor 2013 thanks

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Martha Stewart Member

Rating: 5 stars




02/12/2013

I loved this muffin so much but I made a few changes and it came out perfectly . I modified the oil (2tbsp oil plus 2 tbsp appplesauce ) .Flour (I used 1 1/2c brown rice flour ,1/4 c almond flour and 1/4 c cocnut flour ).Sugar (substituted 6 tbsp brown sugar splenda) ,Milk (almond milk ).Thats it and I also added 1/4 cup water because of the substitution with flours it was a little more dense .However ,after I added a little water it was a nice thick batter that baked beautifully .So yummy 🙂





Martha Stewart Member

Rating: Unrated




10/23/2012

These muffins were great, I did as another member did and substituted all purpose gluten free flour for the white flour and apple sauce for the oil. I was worried because my batter was much more liquid-y then the one on the show (I had to ladle it out) but it worked great. I really liked these muffins! The only thing is that they were a bit too sweet for my tastes, to make them even better for you, cut down the amount of brown sugar called for or substitute some honey. Lovely!





Martha Stewart Member

Rating: Unrated




10/16/2012

These were great! I used gluten free all purpose flour and swapped applesauce for oil to cut down on calories. I also crumbled some pecans and added honey. Next time I’ll try it with peanut butter too- great idea!





Martha Stewart Member

Rating: Unrated




08/01/2012

I changed flour to brown rice flour, used all of the quinoa and cut up dried peaches, pears and dates in stead of raisins. replace milk with almond milk, good healthy breakfast





Martha Stewart Member

Rating: Unrated




07/20/2012

I am so excited to see this recipe with quinoa. I am a big fan of the protein. I would however like to use a healthier flour, so maybe some spelt flour, or oat flour or something that can work well with this.





Martha Stewart Member

Rating: Unrated




01/31/2012

I added 1/4 C each of dried apricots, apples and prunes to the water when I cooked the Quinoa and cut them all up really small. This added a bit more natural sweetness and moisture to the recipe.





Martha Stewart Member

Rating: Unrated




01/17/2012

I wonder what the calorie count is fir these muffins?





Martha Stewart Member

Rating: 5 stars




10/30/2011

This were a huge hit at home and at work! I switched out the raisins for dried cranberries and added a same amount of dark chocolate chips – these are definitely a keeper recipe!





Martha Stewart Member

Rating: Unrated




10/22/2011

Vegan and Gluten-Free Version:
1 banana instead of an egg
soy milk instead of whole milk
applesauce instead of oil,
Plus 1/2 tsp each of nutmeg and cinnamon plus a sprinkle of pumpkin pie spice to dry mixture.
They didn’t rise at all, but they are delicious!





Martha Stewart Member

Rating: Unrated




09/26/2010

Very good!





Martha Stewart Member

Rating: Unrated




09/18/2010

Make a peanut butter version…just substitute 3/4 cup peanut butter instead of dried fruit and add a little more milk to batter…extra protein punch!! Also, can reduce salt and no vanilla, so cuts down on ingredients too!





Martha Stewart Member

Rating: Unrated




09/18/2010

Make a peanut butter version…just substitute 3/4 cup peanut butter instead of dried fruit and add a little more milk to batter…extra protein punch!! Also, can reduce salt and no vanilla, so cuts down on ingredients too!





Martha Stewart Member

Rating: Unrated




09/18/2010

Make a peanut butter version…just substitute 3/4 cup peanut butter instead of dried fruit and add a little more milk to batter…extra protein punch!! Also, can reduce salt and no vanilla, so cuts down on ingredients too!





Martha Stewart Member

Rating: Unrated




09/18/2010

Make a peanut butter version…just substitute 3/4 cup peanut butter instead of dried fruit and add a little more milk to batter…extra protein punch!! Also, can reduce salt and no vanilla, so cuts down on ingredients too!





Martha Stewart Member

Rating: Unrated




04/10/2010

feminiSh I was just about to post how to veganize this recipe and saw your comment!! You can also use Ener-G egg replacer or 1 tbsp flax powder 3tbsps water…Can’t wait to try these 🙂





Martha Stewart Member

Rating: Unrated




09/19/2009

I’ve made this recipe three times already. Today I made it vegan style with a few other adjustments: 1 banana instead of an egg, soy milk instead of whole milk, I added 2 tbs honey to liquid mixture, and 1/2 tsp each of cardamom, nutmeg and cinnamon to dry mixture. Delicious!





Martha Stewart Member

Rating: Unrated




06/20/2009

To Viollettt (sp?) I found quinoa at Trader Joe’s. Hope there is one near you!





Martha Stewart Member

Rating: Unrated




10/19/2008

These muffins are great, and extremely easy to make, in addition to being high-protein. There were lots of good suggestions for different things to add to change the flavor slightly, and someone even posted a link to a calculator that figures out the calorie count for recipes. Great recipe, great posts!





Martha Stewart Member

Rating: Unrated




09/21/2008

These came out great! But I’m partial to brown sugar anyway. I used currents instead of raisins too. This recipe is another great way to incorporate quinoa into our diet.





Martha Stewart Member

Rating: Unrated




08/15/2008

I made these recently with whole wheat flour and added cinnamon. These muffins were very tasty, but I believe I overworked the batter which made the muffins come out too chewy. I’ll try adding dried cherries, dark chocolate and walnuts into another attempt at this recipe and not overwork the batter. They are very satisfying and they kept me satiated for longer than regular muffins do.





Martha Stewart Member

Rating: Unrated




07/31/2008

I would just bake them all and afterwards freeze them. This is what I do at my home too. I usually make batches and have 1 for breakfast. The night before I just pop it in the fridge and your ready to go.!





Martha Stewart Member

Rating: Unrated




07/30/2008

Is it possible to refrigerate the batter and bake a few at a time? How long would the batter last if I did this? Do I need to add any liquid before making subsequent batches? (I ‘m alone so eating 12 is hard!)





Martha Stewart Member

Rating: Unrated




07/05/2008

My 11/2 yr. old LOVES my modified version. 3/4c. quinoa, 1/4c. flax. No oil:replace with applesauce. Bc ap. sauce is used only 1/2c. dark sugar. and no need for white flour. 1c. whole wheat flour, 1/2c. wheat germ, and 1/2c. wheat bran. I bake for 35-40 min. Results are fab. I get requests! Please experiment.





Martha Stewart Member

Rating: Unrated




05/14/2008

These are very simple tasting but good anyway. I added freshly ground nutmeg and think I could have added more. Raisins are okay but might try something else next time. Fluffy with a crunchy top.





Martha Stewart Member

Rating: Unrated




04/28/2008

My first time using quinoa in baking–and it IS GREAT! These muffins have great texture, but next time I will add fresh grated nutmeg or other spice to make them even better!





Martha Stewart Member

Rating: Unrated




04/14/2008

These are great! Since raisins are not very popular in my house, I made a few changes to the recipe. MY KIDS LOVED THEM!!!! I have a ten year old and fourteen year old and they could not get enough of these. Nor could my husband. I changed the cooking liquid to a mix of 60% apple juice and 40%water and substituted dried apples for the rasins. To keep tabs on portion size I make them in the mini muffin pans.





Martha Stewart Member

Rating: Unrated




04/08/2008

Each time I make these muffins I bring a few into the office with me, and they have been a big hit every time – even with my co-workers who usually walk in with a breakfast from McDonald’s! They are miracle muffins – healthy, tasty, and easy!





Martha Stewart Member

Rating: Unrated




04/05/2008

Try Whole Foods or any other natural market in your area. Also try the Natural/Organic section of your supermarket. Ask the manager — you may not be the only one looking, so they may bring it in. Health food stores are another possible source. If all else fails, try online. It’s worth it — quinoa’s great!





Martha Stewart Member

Rating: Unrated




04/03/2008

I wish I could find Quinoa in the stores here.





Martha Stewart Member

Rating: Unrated




04/03/2008

I can’t find quinoa anywhere. Wish I could. I would love to try this new item.





Martha Stewart Member

Rating: Unrated




02/26/2008

My son and I made these for a cub scout snack and 8 out of 10 kids liked them….I noticed when I got home that I had forgot to add the baking powder. My daughter also liked them. I did sub. milk chocolate chips for the raisins.





Martha Stewart Member

Rating: Unrated




02/24/2008

I went out and bought some Quinoa for the first time just to try this recipe and I loved it. Great way to add some fiber to the diet as well. The texture as the recipe above is written, is moist and delicious. Tastes a bit like a bran muffin, but with the lovely nuttier taste of the quinoa itself. I look forward to trying some of the variations mentioned below plus a few of my own.





Martha Stewart Member

Rating: Unrated




02/23/2008

I tried them with plain kefir instead of the milk, and whole wheat flour. Moist and delicious! I add chopped walnuts, and dried apricots, and almonds for more nutrition.





Martha Stewart Member

Rating: Unrated




02/13/2008

My 4- year old grandson is on a gluten-free, milk-free diet so I’ve tried diasterous recipes found online using rice, millet, bean flour. Quinoa is gluten-free and I’ve had great results-texture is great! Substituting rice milk has worked also.





Martha Stewart Member

Rating: Unrated




02/10/2008

This may sound crazy for a healthy recipe, but I used chocolate chips instead of raisins (I’m trying to get a three-year-old to eat more fibre). The warm cooked quinoa melted the dark chips and results were subtle, but delicious. Overall, this is a great recipe and a great way to get a little kid to eat quinoa.





Martha Stewart Member

Rating: Unrated




02/09/2008

I made these muffins for the first time and they were EXCELLENT! I used a mix of dried berries and raisins instead of only raisins and also made a batch without any fruit for my mother since she doesn’t like dried fruits.





Martha Stewart Member

Rating: Unrated




01/23/2008

Very good. I used half all purpose flour, half whole wheat.





Martha Stewart Member

Rating: Unrated




01/23/2008

Very good. I used half all purpose flour, half whole wheat.





Martha Stewart Member

Rating: Unrated




01/21/2008

I just made them this morning





Martha Stewart Member

Rating: Unrated




01/19/2008

I love these muffins! My aunt made them and used dates instead of raisins. She cannot make them fast enough! What a great introduction to quinoa. I just bought some and am excited to start cooking with this wonderful grain.





Martha Stewart Member

Rating: Unrated




01/17/2008

Baking rarely fits all those criteria at once. But one can alter this recipe a bit to suit those requirements: You’d want to replace the white flour with whole wheat flour for starters, then skip the sugar and use Splenda or even agave nectar (also low glycemic) Quinoa has a lot of protein to begin with, but if you lose the raisins and instead use nuts, you’ll get more protein and good fats to keep you full through to lunch. Oh yes, and 2 egg whites, no yolk. I’m going to try it this way,





Martha Stewart Member

Rating: Unrated




01/17/2008

so what’s a girl to do? have any suggestions for something to make that has protien, low fat, high fiber, low sugar? sandy





Martha Stewart Member

Rating: Unrated




01/13/2008

Assuming you make 12, each muffin has calories 287, Fat 7 g, Sat Fat .6g, Carbohydrate 51.3g, Dietary Fiber 2.6g; Sugars 0.6 g; Protein 6.1 g;





Martha Stewart Member

Rating: Unrated




01/12/2008

I found this recipe calculator that all you do is plug in your ingredients and serving size and it shows you the nutritional info for you …… http://recipes.sparkpeople.com/recipe-calculator.asp

Hope that helps everyone 🙂





Martha Stewart Member

Rating: Unrated




01/12/2008

This recipe is in the Everyday Foods magazine. The magazine has the nutritional content for it’s recipes.





Martha Stewart Member

Rating: Unrated




01/11/2008

I added a 1/4 cup of chopped, dried cranberries and a teaspoon of orange zest. It makes for a nice melange of flavours, I would probably cut back on the sugar for the next batch. The dried fruit gives a nice sweetness.





Martha Stewart Member

Rating: Unrated




01/11/2008

The Muffins are excellent, though fairly sweet. The muffins do stick to the muffin papers, but it is not that bad.





Martha Stewart Member

Rating: Unrated




01/11/2008

Nutritional information would be great to know. These muffins look great, but gotta know if they are good for me.





Martha Stewart Member

Rating: Unrated




01/11/2008

Please include nutritional info for recipe. Weight Watchers is all about points and we can’t eat/cook what we can’t calculate. Thanks!





Martha Stewart Member

Rating: Unrated




01/11/2008

I would be iffy about that, but if you do, omit the baking powder bc it’s already in your flour. And muffin papers would probably stick to the actual muffin when you try to peel them off because these have such little fat. good luck!!





Martha Stewart Member

Rating: Unrated




01/11/2008

I would be iffy about that, but if you do, omit the baking powder bc it’s already in your flour. And muffin papers would probably stick to the actual muffin when you try to peel them off because these have such little fat. good luck!!





Martha Stewart Member

Rating: Unrated




01/11/2008

Yes I would also like complete nutrition information on this recipe including grams of fiber, sugar and protein. With this amount of sugar, it would need a lot of protein and fiber to make up for it and make it an acceptable glycemic load for breakfast.





Martha Stewart Member

Rating: Unrated




01/11/2008

How many calories per serving of the Quinoa muffins?





Martha Stewart Member

Rating: Unrated




01/11/2008

My daughter is diabetic. This would be a great high protein breakfast for her, but do you have the nutrition information? Especially the carbohydrate count.





Martha Stewart Member

Rating: Unrated




01/11/2008

Can self rising flower be used. Can muffin papers be used?

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