Trail Mix Muffins | Galactosemia Midwest

Recipe Details

Ingredients

1/4 c quinoa

2/3 c whole wheat flour

2/3 c AP flour

2 tsp baking pwd

1/2 tsp cinnamon

1/4 tsp salt

1/2 c packed brown sugar

1/4 c + 2 tbl natural peanut butter

1/4 c butter substitute (like earth balance)

1 large egg yolk at room temp. (keep the white)

1.5 tsp vanilla

2/3 cup soy or almond milk

1/3 cup dried crainberries

1/3 c safe chocolate chips

2 large egg whites room temp

Fill medium saucepan with water and bring to boil. Add quinoa, reduce heat to low and simmer about 12 minutes (until grains pop open and appear translucent). Drain grains in a fine mesh sieve and rinse with cool water.

Heat oven 400. Whish together flours, baking pwd, cinnamon and salt. In separate bowl , beat brown sugar, peanut butter and butter substitute until creamy. Add egg youl and vanilla, beat, add quinoa, beat. Reduce speed and gradually add soy or almond milk. Fold flour mixture into wet mixture until blended. Fold in cranberries and chocolate chips.

Beat room temp. egg whites with mixer (make sure beaters are DRY) at high speed until soft peaks form (about one minute). Fold into mixture. Spoon into lined muffin tin. Bake about 20 minutes. Makes 12 muffins

*adapted from Family Fun Magazine