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Pumpkin Quinoa Cashew nut Muffins
Servings 12
Ingredients
- 180 gr all purpose flour
- 180 gr white whole wheat flour
- 180 gr granulated Sugar
- 1 tsp baking powder
- 1/2 tsp baking Soda
- 2 eggs large
- 120 gr cooked quinoa
- 1/4 tsp salt
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/4 tsp cloves ground
- 1/4 tsp allspice ground
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 180 gr pumpkin puree homemade preferrably
- 120 gr light olive oil
- 80 gr cashew nuts chopped
- 2 tsp turbinado sugar for sprinkling over the top of muffin.
Instructions
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First make the pumpkin puree. Preheat oven to 165° C.
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Cut a sugar pumpkin in half, stem to base. Remove the seeds and pulp. Cover each half with foil.
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Bake it in the preheated oven, foil side up, 1 hour, or until tender.
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Scrape the pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Take the portion required and store the rest in the freezer in freezer safe bags.
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Then cook the quinoa by washing in the running water and roasting them with little oil for about 6-7 minutes and then cook them with water for about 15 minutes with lid closed. Once it is done set aside.
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Heat oven to 180°C and line the muffin tin with paper cups, grease them with cooking spray and set aside.
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In a medium bowl sift both flours, salt, spices, baking soda and baking powder and set aside.
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In another bowl lightly beat eggs, sugar and oil and then add pumpkin puree and combine everything well. Then add cooked quinoa and mix once again to combine well. To this gradually add the dry ingredients and mix well.
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Finally fold in chopped cashew nuts.
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Pour the 2 tablespoons of batter into each prepared muffin tin. Sprinkle the top with turbinado sugar. Make sure batter should only reach ¾ of the paper cup. Bake for about 24 minutes or until tester comes out clean.
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Once baked leave the muffin in the muffin tin for about 5 minutes and then tilt and remain in the muffin tin for another 5 minutes.
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Then transfer them to cooling rack.
Variations:
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Omit cashew nut and try with cranberries.
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Don’t try to skip baking soda and reduce egg it will result smaller muffin.
Recipe Notes
Recipe and photography on Blog Zesty South Indian Kitchen / 15th October 2012 by Swathi