Almond and Quinoa Jam Filled Muffins – (makes 12) inspired by recipe from Veganomicon
- 1 cup of vanilla soy milk
- 1 tablespoon of ground flax
- 1/4 cup of grapeseed oil
- 1/4 cup of agave syrup
- 1 teaspoon of almond extract
- 1 1/4 cups of wholemeal plain flour
- 1/4 cup of ground almonds
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 1/4 cups of cooked quinoa
- Dark Cherry Fruit Sweetened Jam (I used St Dalfour)
- Flaked almonds
Preheat the oven to 175c. Grease a 12 muffin tin or 12 muffin cases. Mix together the soy milk and ground flax and leave for a minute to combine. Add the oil, almond extract and agave and mix. In a separate bowl mix together the flour, baking powder and salt. Add the wet ingredients to the dry until just incorporated. Fold in the cooked quinoa. Fill the muffin cases about a third full and using a teaspoon make a small ‘well’ in the dough. Add a teaspoon of the jam then add more muffin dough to fill the cases about 3/4 full. Bake for 20 minutes until golden brown and a tooth pick inserted into the middle comes out clean.
So jammy in the middle…
I had one of these babies for breakfast with some sliced kiwi and a Vanilla Coffee. So delicious and amazing healthy – just look at that ingredients list! The addition of quinoa gives these a great protein punch too. Expect to see these muffins in one form or another in the future – I think the basic muffin recipe can easily be adapted with different flavourings. I like the idea of making apple, raisin and cinnamon or orange and cranberry. The possibilities are endless!
Are you a muffin fan? What’s your favourite kind of muffin?