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.
For the muffins:
1cupwhole wheat flour
1 1/3cupstri-color quinoa, divided
1cuppacked brown sugar
Seeds from 1 vanilla bean, optional
6Tablespoonscoconut oil, slightly warmed so that it’s in liquid form
1Tablespoonblood orange juice
Zest from 1 blood orange
For the butter:
4-5sprigs of thyme
4-5large chunks of crystalized ginger
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.
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.
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.