i was planning on taking a trip to the farmer’s market this morning to scope out the sweet potato & parsnip scene for yet another recipe that caught my eye in ottolenghi’s book–sweet potatoes & parnsips with cherry tomatoes in a caper vinaigrette. instead, i opted to stay in bed a little longer & make some blueberry quinoa muffins from this month’s issue of yoga journal. my sister, who is visiting for the weekend, is going vegan for lent & these are vegan, so it worked out perfectly. they are also meant to be gluten-free (the recipe calls for rice flour, but i only had all-purpose on hand). like most baked goodies that happen to be vegan, these were extremely yummy & the quinoa adds a little protein to your indulgence.
-1 cup cornmeal
-1 cup rice flour (i used all-purpose)
-1 1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1 cup cooked quinoa (about 1/4 cup uncooked)
-1/2 cup maple syrup
-1/2 cup rice milk (i used almond milk)
-1/2 cup apple sauce
-1/4 cup canola oil
-1 1/2 cups blueberries, fresh or frozen (i used frozen)
1) preheat oven to 375 degrees & either grease a muffin tin or line it with baking cups (i didn’t have these hence the parchment paper/weirdly-shaped muffs).
2) meanwhile, combine dry ingredients (cornmeal, flour, baking powder, baking soda & salt) in large bowl.
3) combine wet ingredients (remaining ingredients) right on top of dry ones.
4) mix wet & dry ingredients until just combined.
5) fold in blueberries & distribute batter evenly among the twelve muffin cups.
6) bake for 20 minutes or until a fork or toothpick inserted into the center of a muffin comes out clean.
7) remove from pan to cool & enjoy.
*makes 12 muffins & is adapted from the march 2012 issue of yoga journal. changes i made include the type of flour & milk i used, indicated in parentheses above. i also added a half cup of blueberries (the original recipe only included a cup).