Since May is National Celiac Awareness Month, I only thought it would be fitting to offer a gluten free recipe. I love a good breakfast muffin, so I spent a good part of the weekend checking out recipes that I could modify to make gluten free.
I decided to use my WonderMill to make flour out of quinoa. Because it is a small grain, it’s recommended that your pour it very slowly into the hopper to avoid jamming. The result however is awesome!
I found a basic recipe for “Breakfast Muffins” on Allrecipes.com and decided to use it as a launching point. The first batch turned out pretty dense, although quite tasty. So I modified my ingredients and went to the store. Round two provided to be much more effective and the result is a savory and delicious breakfast muffin.
Gluten-Free Cherry Walnut Muffins
Inspired by Breakfast Muffins on Allrecipes.com
1 3/4 cups freshly milled RED Quinoa flour
2/3 cup molasses
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/3 cup butter, melted
1 cup dried sour bing cherries
1/2 cup walnut pieces (optional)
Gather your ingredients. I can’t tell you how many times I’ve started a recipe only to be digging for something that I need. This simple step will save you tons of time!
In a large bowl, whisk together flour, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are just moistened, do not overbeat or you will have a stiff muffin. Incorporate the molasses. Mix in your cheeries and walnuts if desired.
Freshly ground Quinoa flour from my Wondermill.
Blend the cherries and walnuts with the batter.
Spoon batter into a greased twelve cup muffin tin. I like to use Crisco to grease my tins.
Bake at 400 degrees Ffor about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm with butter.
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