Thursday, March 07, 2013

Leftover Grain Muffins

This is a quick muffin recipe that we like because it's so versatile.  We make it with left over grains like quinoa, millet, oatmeal or rice - we mix up a batch of these muffins first thing in the morning using cold grain from last night's supper.  Depending on the grain used, the liquid in the recipe needs to be adjusted.   Our favourite grain to use is quinoa because of it's high nutritional value (quinoa is extremely rich in protein, fibre, iron - and is often called one of the "superfoods") and it's delicious slightly sweet-nutty flavour, which is really nice together with blueberries and toasted nuts.  Kids love to help make them, and these muffins are a good way to get a nutrition-packed breakfast into everyone for a healthy start to the day.  The muffins are ready in 20 minutes!

Leftover Grain Muffins
1 1/4 cups cooked quinoa (or other grain)
1 large egg, beaten
1 Tbsp butter, melted
1/2 cup milk or milk substitute (may need more depending on grain used in recipe)
4 Tbsp brown sugar (or other sweetener)
2 Tbsp baking powder
1 1/2 cups spelt flour (or any other flour)
1/2 cup berries or fruit
nuts, optional (toasted slightly)

Mix wet ingredients in one bowl. Mix dry in another.  Combine wet with dry and stir to blend.  Do not overmix or muffins will be dry.  Scoop into 12 oiled or parchment lined muffins cups.  Bake in preheated oven at 400F for about 20 minutes.

1 comment:

  1. Love this! I've always got my eye out for simple recipes, particularly for breakfast. Plus I absolutely love using up leftovers. These are definitely going into our meal plan.