Project Description

Winter Cranberry Quinoa Muffins

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RECIPE BY: Vindi’s Kitchen

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Nothing says “Christmas” more than cranberry muffins. Although autumn is harvest-season for cranberries they are sold throughout December and March, making them the perfect breakfast addition! These muffins are packed with protein from the the quinoa flakes and utilize turbinado sugar, which adds a rich flavour not found in white sugar. If you don’t have turbinado sugar you can substitute for white sugar, but make sure that it’s vegan (as not all white sugars are)! 

Makes 1 dozen

INGREDIENTS

Dry:

  • 1 1/2 cups GoGo Quinoa gluten free flour
  • 1/2 cups GoGo Quinoa quinoa flakes, toasted on a dry pan until fragrant
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tsp xanthan gum (or ½ tsp whole psyllium husk)
  • 1 cup turbinado sugar
  • ¼ cups toasted walnuts, roughly chopped
  • ¼ fresh cranberries halved
  • Wet:
  • 1 cup coconut milk (or any other plant milk)
  • 2 chia eggs (2 tbsp chia powder mixed with 6 tbsp water)
  • 2 tbsp vegetable oil
  • 1/3 cup cranberry preserve /jam + 2 tbsp extra

Crumble topping

Quick Cranberry jam

  • 2 lbs fresh cranberries
  • 2 cups sugar
  • ½ cup water

INSTRUCTIONS

  1. If you are making your own jam, make it ahead of time. Bring everything to a boil and simmer for about 30 minutes, until thickens. Let the jam cool a bit so it thickens.
  1. Preheat the oven to 350 F.
  2. Line a 12-hole muffin tray
  3. To make the crumble, mix everything until it represents bread crumbs. Few lumps are okay
  4. To make the muffins, start by mixing the dry ingredients in a bowl
  5. Mix the wet ingredients in a separate bowl except for the cranberry preserve/jam
  6. Incorporate wet and dry mixtures together. Mix only until combined
  7. Fold in the 1/3 cups of jam. Do not fully incorporate, leave streaks of jam here and there
  8. Deposit the batter in muffin cups
  9. Spoon a little more cranberry jam over the top and cover with a generous amount of crumble

mix

  1. Bake for 35 minutes or until the muffins are cooked through and the crumble is golden brown
  2. Remove from the oven, serve warm.

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