Quinoa not only adds high-quality protein to these muffins, it also keeps them deliciously moist. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
- 4 ounces/ 115 g unsalted grass-fed organic butter, melted, plus more as needed
- 2 large organic, pasture-raised, or antibiotic-free eggs
- 3/4 cup/ 180 mL grass-fed organic plain yogurt or kefir
- 1 teaspoon pure vanilla extract
- 1 3/4 cups/ 215 spelt flour
- 1/2 cup/ 75 g coconut palm sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon aluminum -free baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups/ 270 g cooked quinoa
- 1 cup/ 85 g shredded carrots
- 2/3 cup/ 90 g unsweetened and unsulfured raisins or dried currants
- 2/3 cup/ 80 g chopped walnuts, toasted
- Preheat the oven to 450° F/ 230° C. Coat twelve standard-size muffin cups with butter.
- In a large bowl, whisk the eggs, yogurt, butter, and vanilla. Set aside. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the flour mixture to the egg mixture, stirring until just shy of combined. Gently stir in the quinoa, carrots, raisins, and walnuts, stirring just until combined.
- Fill the prepared muffin cups to slightly rounded over the top. Bake until the muffin tops are golden brown and set, 15 to 18 minutes.
- Transfer to a wire rack and let cool for 10 minutes. Remove the muffins from the pan and return them to the rack to cool thoroughly.