Using new, healthy flours for gluten free baking is something I do often in the Honour System kitchen. These nut free Lemon Berry Quinoa Flour Muffins are a tasty, flourless option for a nutritious and easy breakfast on the go to school or work.
My first taste of these Lemon Berry Quinoa Flour Muffins was pure bliss.
Earthy, creamy, sweet and satisfying are all great descriptors.
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?
What kind of flour?
Something gluten free?
I painstakingly prepared for these muffins like the crazy OCD lady I truly am. These beautiful babies are the result.
They are so lovely and lemony fresh. 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.
LEMON BERRY QUINOA FLOUR MUFFINS
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.
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.
Because of this I recommend only making 10 muffins so they are a little larger than the ones I made.
The verdict is 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.
Good stuff. 🙂
- 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 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, 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.