I found this recipe in the April 2014 magazine - "Better Homes and Gardens". The recipe is called Toasty Whole Grain Orange Muffins. But I changed the recipe a little, i replaced the orange juice, with orange oil. Also no canola oil used, but instead we use avocado oil.
Canola oil is high in omega-6 which causes inflammation in our bodies. Avocado oil is an omega-3 oil, and has a neutral flavor. I also liked the Toasted better then the Toasty.
To me toasty is when you are around a camp fire on a cool night in the mountains and you want to get your hands and feet toasty warm. Or when you pull back the stick with a marshmallow on it, and someone says, "Isn't that a bit toasty?'
The quinoa we used is a complete protein containing all nine essential amino acids. It also has nine times more fiber than any other whole grain.
This muffin would be great for breakfast for the reasons just mentioned, protein, and fiber. Fiber slows digestion, giving you longer sustained energy, as well as the protein.
Here is what you will need.
1 cup regular rolled oats
1 cup cooked quinoa, cooled 1/3 cup finely chopped almonds
1 tablespoon avocado oil
1 cup all-purpose flour
½ cup whole wheat flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 400 degrees F.
In a large bowl toss oats, cooled cooked quinoa, and almonds, add oil and toss some more to coat. Place mixture onto a nonstick cookie sheet or baking pan. Spread out into an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; place pan on a wire rack and cool.
Grease a cup cake pan with twelve wells that are 2 1/2-inches round; set aside. In a large bowl stir together all but 1/4 cup of the quinoa mixture, the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
Here is what you will need for the wet ingredients:
2 teaspoons zest of orange
1 ½ teaspoons of orange oil
1/2 cup buttermilk
1/2 cup Greek yogurt
3 tablespoons butter, melted
In a 2-cup measure whisk together buttermilk, eggs, sour cream, butter, orange oil, and orange zest. Add all at once to flour mixture. Gently stir just until moistened, the batter should be lumpy.
Spoon batter into prepared muffin cups, filling each well, ¾ full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden brown. Cool in muffin pan on a wire rack for 5 minutes.