Fresh Orange Quinoa Muffins

Adapted from Beth Hensperger's The Pleasure of Whole-Grain Breads

(Vegetarian, Soy-Free)

INGREDIENTS:

§  1 ½ cups all-purpose flour or whole wheat pastry flour

§  ½ cup raw quinoa or quinoa flour

§  1 tsp baking powder

§   ½ tsp baking soda

§  ½ tsp salt

§  ½ cup (1 stick) butter at room temperature

§  1 cup granulated sugar

§  2 eggs

§  Grated zest of two washed oranges (zest the oranges first then juice them to use below)

§  ½ cup freshly squeezed orange juice

§  ¾ cup plain yogurt

PREPARATION:

1.       Preheat the oven to 350 F and zest and juice your oranges.

2.      (If using raw quinoa) In a food processor, combine ½ cup all-purpose flour with the raw quinoa and process for a few minutes until almost smooth, but the quinoa will still be visible. Then add the remaining flour, baking powder, baking soda, and salt and process a few seconds until combined. (If using quinoa flour, just skip the first part and combine all the dry ingredients. In a separate bowl, combine the orange juice, the zest, and the yogurt.

3.      In the bowl of a stand mixer, cream together the butter and the sugar then beat in the eggs, one at a time, scraping down the sides as needed.

4.      Alternately add the wet and the dry mixtures to the butter/sugar, ending with the dry so that you have a thick, creamy batter. Spoon the batter into 12 greased, lined regular muffin tins and bake for 20-25 min, until the tops are golden and springy and a toothpick comes out clean from the center. Let them cool on a wire rack for 5 min before removing from the tin. Serve warm or at room temperature.

 These kindof remind me of lemon poppy seed muffins...except better

...well at least if we're talking about the boxed kind that is... 

If you aren't accustomed to zesting and juicing your own fruit, that's okay, when I made these it was my first attempt too and it took me...a while...but I promise it gets easier and I sweat these are worth it! Fresh and moist through and through...scrumptious!