Allergy free honey quinoa breakfast muffins recipe

Ingredients

• 1 cup quinoa, well rinsed
• 2 cups Orgran all purpose flour
• ¼ cup sugar
• 2½ tsps baking powder
• 1 tsp salt
• ½ cup dried fruit, such as raisins, apricots, peaches, sultanas etc
• ¼ cup olive oil
• ¼ cup honey
• ¾ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 70mls water until thick
• 1 tsp vanilla essence

Method

• Preheat oven to 180°C.
• In a medium saucepan, bring the quinoa and 1 cup water to a boil.
• Reduce the heat to allow the mixture to simmer.
• Cover and cook for approximately 11-13 minutes or until the water has been absorbed and quinoa is tender.
• Drain the quinoa.
• Meanwhile, place patties in a 12 cup muffin pan.
• In a medium bowl, whisk together the flour, sugar, baking powder, salt, dried fruit and quinoa.
• In a separate small bowl, whisk together the oil, honey, goat’s milk, No Egg mixture and vanilla essence.
• Add the milk mixture to the flour mixture and stir just until combined.
• Spoon the batter into the patties.
• Bake for 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
• Cool the muffins in pan for 5 minutes.
• Transfer to a wire rack to cool completely.
• Serve with honey and Nuttlex.