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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, March 04, 2014

Peanutty Chocolate Chip Quinoa Muffins

I have been experimenting with quinoa, much to the dismay of my husband who doesn't mind the taste but has a problem with the texture.  Quinoa is quite popular with those eating a Paleo diet and the fitness crowd due to its protein content.  So, I set about looking for recipes using quinoa that my husband might like.  I came across Jen Nikolaus' recipe for Chocolate Chip Quinoa Muffins that looked tantalizingly delicious.  I decided to tweak her recipe into something similar but different. 

peanutty chocolate chip quinoa muffins
Jen's original recipe is for a lovely chocolate chip The addition of peanut butter not only adds flavour, it adds protein.  Almond flour also adds protein.
muffin that incorporates the health benefits of quinoa.   I took that a step further by using the popular combination of chocolate and peanut butter for my deliciously health peanutty chocolate chip quinoa muffins.  Her version used canola oil which is a GMO, something we avoid.  I replaced it with organic peanut butter.  Jen's original recipe came in at 258 cal, 41 g carbohydrates, 9 g fat, 6 g protein, 186 mg sodium and 3 g fibre muffin.  My version comes in at 246 calories, 32 g carbohydrates, 11 g fat, 8 g protein 141 mg sodium and 4 g fibre per muffin.  I would still like to get the carbohydrate content a bit lower which would reduce the caloric value as well.  I will share that recipe as soon as the testing is finished.  In the meantime, I hope you enjoy this healthy, tasty muffin!

Peanutty Chocolate Chip Quinoa Muffins
recipe by:  Garden Gnome

2 c cooled cooked quinoa
1 c whole wheat flour
1 c almond flour
¾ c packed golden yellow sugar
1½ tsp baking powder
½ tsp sea salt
½ c semi-sweet chocolate chips
¼ c organic peanut butter*
¼ c plain Greek yogurt
½ c buttermilk (1%)
½ tsp pure vanilla extract

Measure flours, baking powder and salt into a small mixing bowl.  Mix well.  In a separate bowl, combine remaining ingredients except chocolate chips.  Mix well.  Pour the dry ingredients into the wet ingredients.  Stir until just lightly mixed.  Pour in the chocolate chips and stir lightly to distribute.  Spoon evenly into prepared muffin tins.  Bake at 350°F until golden brown and centre tests clean with toothpick.  Remove from oven.  Cool on rack.

* Do not use regular peanut butter in this recipe as it contains added sugar and salt that will give a higher sodium and carbohydrate content in the finished muffins.  It is also too thick for this purpose.

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