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Blood Orange & Quinoa Muffins with Crystalized Ginger-Thyme Butter

recipe adapted from Food and Wine. A protein packed seedy muffin perfect for breakfast or a filling snack.
Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


For the muffins:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups tri-color quinoa , divided
  • 1 cup packed brown sugar
  • Seeds from 1 vanilla bean , optional
  • 6 Tablespoons coconut oil , slightly warmed so that it’s in liquid form
  • 3 large eggs
  • 1/3 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon blood orange juice
  • Zest from 1 blood orange

For the butter:

  • 6 Tablespoons butter
  • 4-5 sprigs of thyme
  • 4-5 large chunks of crystalized ginger
  • parchment paper


  1. To make the butter, Use a large chopping knife to chop the butter, thyme, and ginger into fine pieces (the size will depend on how large you want the chunks to be in your butter). Use your hands to then mold the butter to a log shape and roll it tightly in parchment paper (I also liked to twist the sides of my parchment paper to seal). Transfer to fridge until ready to use.
  2. To make the muffins, place 1 cup quinoa in a bowl and cover with water; let soak for 30 minutes and then drain out water. In the meantime, place the other 1/3 cup of the quinoa in a small saucepan with 2/3 cup water. Bring to a boil, lower heat to a simmer, and cover. Let simmer for 15 minutes or until water is absorbed and the quinoa is soft. Set aside and let cool. Preheat oven to 375 degrees and line a muffin tin with muffin liners.
  3. Whisk together the flours, baking powder, salt, vanilla bean seeds (if using), and brown sugar. Next, make a well in the center of the dry ingredients and add in the eggs, milk, coconut oil, vanilla extract, quonia (both cooked and soaked kinds), zest, and orange juice. Whisk together the wet ingredients and then slowly fold in the dry ingredients until everything is combined. Transfer the batter to the 12 piece muffin tin so that each muffin has about the same dough. Bake 18 to 20 minutes or until browned on top and a toothpick comes out clean in the center.
  4. Serve with your flavored butter and this delicious Two-Potato Hash.