Mid Morning Munchie

At about 11:00 am everyday at work, I get a pang of hunger. With lunch over an hour to go, I need something with a little protein to keep me going through the day. These are the perfect solution--the quinoa bulks up the muffins without making them too dense. I throw in 1 tbsp orange zest, some dried cranberries in addition to the raisins and even a few chocolate chips. You can also add cinnamon, nutmeg, nuts or other fun treats that give the muffins a little excitement.

Quinoa Muffins
From Everyday Food

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa
and 1 1/2 cups water to a boil. Reduce to a simmer; cover, and cook until
water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust
with flour, tapping out excess. In a medium bowl, whisk together
flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa;
reserve any leftover quinoa for another use.
3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add
milk mixture to flour mixture, and stir just until combined; divide
batter among prepared muffin cups.
4. Bake until toothpick inserted into the center of a muffin comes
out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer
to a wire rack to cool completely. Store in an airtight container up
to 5 days. Makes 12 muffins.