we made these cashew quinoa muffins in bulk this week, for a healthy-ish and simple on-the-go sort of breakfast. i love these because they’re not “glorified cake” like most cupcake-shaped baked goods, they’re hearty, filling, AND tasty. the recipe is essentially this one, with a few substitutions.
in one bowl, whisk together: 2 cups flour, 1 1/3 cup sugar (we used sucanat), 2 tbsp baking powder, 2 tsp cinnamon, 1 tsp ground ginger, and 1/2 tsp ground nutmeg.
in another bowl, whisk together: 1 cup cashews blended into a paste, 1 cup almonds blended into a paste, 1 2/3 cup soy milk, 3 tsp vanilla extract, 1 tsp almond extract, and 1 1/3 cup cooked and cooled quinoa. (to make the cashew and almond pastes, just put them into a blender with a bit of water, adding water when needed.)
make sure to have both bowls well mixed! fold the wet ingredients with the dry until just combined, then gently mix in any dried fruit and nuts that you like. (we put in dried cranberries, dried cherries, and walnuts.)
spoon the dough into greased cupcake tins. this recipe makes exactly two dozen muffins, so you’ll need two pans. bake at 400F for 20 minutes, or until a toothpick comes out clean. enjoy!
