So when I was in the middle of my Master Cleanse, I was blogging about Cream Cheese Stuffed Carrot Cake Muffins . It was self inflicted cruel and unusual punishment and I became obsessed. I could not wait for the cleanse to be over so I could make muffins. I plotted, planned, researched … what kind of muffins? Chocolate? Fruity? What kind of flour? Spelt? Something gluten free? I painstakingly prepared for these muffins like the crazy OCD lady I truly am. These beautiful babies are the result.
Sweet, fresh, lemony, creamy … who’s in?!
I have heard about using quinoa flour in baking for a new gluten free option and I was excited to try it. And I mean I was really exited to try it. You know you’re a food blogger when trying out a new flour results in a giddy kitchen dance and you actually take a photo said flour bag. Yippee!
When I whisked the dry goods together I really caught the aroma of quinoa. It was a bit bizarre. The quinoa flour seemed pretty flat and fine.
Before adding in the organic cane sugar, I rubbed in lemon zest to add a citrusy flavour.
This brand of organic berries was on sale at Fortinos so I stocked up on a couple of bags and am looking forward to using them up. It has cherries, blackberries, and blueberries.
I added in a touch of sweetened cream cheese to the centre of each muffin. I used less cream cheese than with the carrot cake muffins. With the carrot cake ones I wanted to emulate the thickness of the typical cream cheese frosting and with these I just wanted to add a touch of creaminess. I sweetened the cream cheese with a bit of sugar and lemon zest. Yum.
I filled the muffin cups 1/2 way, added about a teaspoon of the cream cheese mixture, then topped them off with the rest of the muffin batter. I found the quinoa flour yielded a little less than my usual spelt flour and making a dozen resulted in smallish muffins. I recommend only making 10 muffins so they are a little larger than the ones I made.
The verdict was an enthusiastic thumbs up! I quite enjoyed the sweet, citrusy flavour. It was a nice switch up from the usual chocolate or peanut butter. I also liked the quinoa flour for baking. The muffins had a nice crust on the top and there was a faint taste of quinoa which gave them a slight earthy sweetness. It’s nice for those with coconut allergies to have another gluten free option besides coconut flour.
- 1 1/2 cups quinoa flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- pinch of sea salt
- 1/2 cup organic cane sugar
- Zest of 1 large lemon
- 1/4 cup olive oil
- 1 large egg
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup berries (I used frozen)
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- Preheat oven to 400 and line a muffin tin
- Whisk together the quinoa flour, salt, baking powder, and cinnamon.
- In a separate bowl, add the sugar and lemon zest and rub themtogether. I just used my fingers .Add to the flour mixture and stir
- In another bowl, mix olive oil, egg, almond milk, and vanilla
- Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
- Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
- Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Let cool on a wire rack.