Trail Mix Muffins
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Makes 12 muffins.
1/4 cup quinoa
2/3 cup whole wheat flour
2/3 cup all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup packed dark brown sugar
1/4 cup plus 2 Tbsp crunchy peanut butter
1/4 cup unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk at room temperature
1 1/2 tsp vanilla extract
2/3 cup low-fat milk
1/3 cup dried cranberries
1/3 cup semisweet chocolate chips
2 large egg whites at room temperature
Cook quinoa as directed on package. Rinse cooked quinoa with cool water.
Heat oven to 400 deg. Lightly butter wells of muffin tin.
In a medium bowl, whisk together both flours, baking powder, cinnamon and salt until well blended.
In a large bowl with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping the sides as needed, until smooth and creamy, about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce to mixer speed to low and gradually beat in the milk.
With a rubber spatula, fold the flour mixture into the wet ingredients. Then fold in the cranberries and chocolate chips until they’re evenly distributed in the batter.
In a large bowl with the mixer set on high speed and beaters that have been cleaned and dried (to ensure that the eggs whip), beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter.
With a large spoon, fill the well of the muffin tin 3/4 full with batter.
Bake muffins until they’re brown and firm, about 20 minutes, turning the pan halfway through. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.