Saturday, January 26, 2013

Breakfast Muffins

I am modifying a non-vegan recipe I found.

Now, I'll be honest, I haven't tried it yet. I hate trying to develop recipes. Why? I'm a cheapskate. I hate wasting money and ingredients on mistakes.  And I'm too afraid to make mistakes.

The adapted version needs to meet 2 requirements: 1) It needs to be vegan and 2) must contain quinoa.

Here is goes. Please let me know what you think:

2 ripe bananas
1/4 C Canola oil
1/4 C rice milk (or fave non-dairy milk)
1 t vanilla extract
1/2 C sugar or splenda

1 C cooked quinoa, cooled
1.5 C whole wheat flour

1.5 t baking powder
1/2 t baking soda
1/2 C toasted, chopped walnuts (optional)

Preheat oven to 375. Spray cupcake tin with non-stick cooking spray and dust with flour

Mash the bananas with a fork, then add oil, milk and vanilla. Stir in sugar.  In separate bowl combine quinoa, flour, baking powder and soda. Add dry ingredients to wet ingredients and stir until just combined. Very gently stir in walnuts.

Fill a muffin tin 3/4 way full and bake for 20-25 minutes until toothpick comes out clean.