Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 cup quinoa flour
- 1 cup unbleached or whole wheat organic pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of sea salt
- 1 egg
- 1 teaspoon orange or lemon zest
- ¼ cup extra virgin olive oil
- 1 cup soy or almond milk
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 1/3 cup fruit only apricot preserves
- 1/3 cup pine nuts (optional)
Line 12 muffin tins with paper muffin cups and set aside.
Mix together flour, baking powder, soda, and salt in a mixing bowl and set aside. In another bowl, whisk together the egg, zest, oil, soy milk, agave and vanilla. Stir the liquid ingredients into the dry with a few rapid strokes, taking care not to over mix (the batter will be slightly lumpy).
Spoon a heaping tablespoon of batter into each muffin cup. Place a teaspoon of preserves in the center. Add another tablespoon of batter over the preserves (using all the batter amongst the 12 cups) and sprinkle the tops with pine nuts.
Bake the muffins for 15-20 minutes, until golden. Test the muffins by inserting a toothpick into the center. The toothpick should be dry when removed.
Cool muffins slightly on a wire rack.
Makes 12 muffins
Copyright 2010 by Jen Hoy