I had a FUNday SUNday. You too? It started off early, around 8:00am – just like I like it – with a quiet house all to myself… perfect for muffin’ makin’! After drooling over Allie’s recent recipe, I made a special trip to the store yesterday to pick up a few ingredients so I could mimic her muffins. I’d been wanting to use the remaining bit of quinoa I had in my cupboard from the last time I cooked with it, and Allie’s recipe sounded right up my allie alley.
Coconut Carrot Quinoa Muffins
I have always loved making muffins… mainly because the process is a piece of cake. It’s usually one of the first techniques you’re taught in an elementary foods course. If you do not know how to make muffins “properly”, I’ll show you the way…
Cooking 101: The Muffin Method
1. Whisk the dry ingredients together with salt, sugar, leavenings and any spices in a large bowl.
Dry Ingredients:
- 2 c. any flour [I used 1 1/2 c. whole wheat + 1/2 c. all-purpose]
- 1/3 c. shredded unsweetened coconut
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
2. In another bowl or a large liquid measure, combine all the wet ingredients – dairy, eggs, liquid fat, and any flavoring.
Wet Ingredients:
- 3/4 c. shredded organic carrots
- 1/2 c. unsweetened organic soy milk
- 2 eggs, beaten
- 1/3 c. agave-honey syrup
- 1/4 cup unsweetened applesauce
- 2T oil
- 1 tsp. pure vanilla
3. Pour the wet on top of the dry and fold them gently together. Minimal mixing is key. Fold in any additional ingredients at this step (fruit, nuts, etc.).
Fold In:
- 1 c. cooked quinoa
- 1/3 c. toasted chopped pecans
4. Scoop your batter into well-greased (or paper-lined) muffin tins. Fill the cavities 2/3 to 3/4 full.
Sprinkle with raw sugar.
5. Bake according to recipe directions.
This batch took approximately 26 minutes @ 350*.
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A well-made muffin has a medium grain and is slightly moist, tender, and light. It has a somewhat pebbled appearance and rounded top.
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An overstirred muffins has a peaked top and tunnels [excess air is beaten into the batter, stretching the gluten matrix].
My muffins weren’t as moist as Allie claimed hers to be, but I liked them nonetheless. They’re just barely sweet and I love the added flavor of the quinoa. What’s your favorite type of muffin? Are you a hearty bran, apple cinnamon, or peach blueberry kind of person?
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After my a.m. baking, I washed + vacuumed my car, threw a load of laundry in the washer, and then my roommate treated me to a Starbucks iced coffee before we went shoppin’! My caffeine sensitivity resulted in a coffee buzz all day. Or perhaps it was also the afternoon mocha almond fudge gelato : ) I wish I had captured a photo of the dish of deliciousness, but alas, the camera missed the trip. I promise a picture of the Italian indulgence at some point, as I’m sure there will be many more visits to Powell’s Sweet Shoppe…
Sunday shopping was a success. Hello, watermelon birthday dress!
Then it was time to exercise, so I can be looking fine on June One Nine ; )
Treadmill Time:
- 10 minutes @ 6.4mph – 1.0 incline
- 10 minutes @ 4.4mph – 6.0 incline
[repeat set]
- 5 minutes @ 4.0mph – 3.0 incline
+ 15 minutes abs, arms & legs
Dinner
Dr. P California Veggie Burger a la toasted English Muffin + Mustard, Avocado, and Organic Lettuce
Quinoa [Where’d you come from?] + Salt & Pepper
I declare quinoa my new favorite grain – mmm.
Dessert
2 Kiwis + 2 Strawberries + Agave-Honey Syrup
Editing photos is entertaining.
This post has taken much too long to write/edit/design. I hope you enjoyed your muffin making lesson.
Night!
Chef Hillary
