• 2servings
  • 90minutes

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Nutrition Info . . .

MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 Cup(s) quinoa

  2. 1 and 1/3 Cup(s) water

  3. 1/2 Cup(s) milk

  4. 1 Teaspoon(s) vanilla

  5. 3/4 Cup(s) butter (melted and cooled)

  6. 1 1/2 Cup(s) sugar

  7. 1 1/2 Cup(s) unsweetened cocoa

  8. 1 Tablespoon(s) baking powder

  9. 1/2 Teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Cook the quinoa in the water. To do this, add both ingredients to a pan, then bring the mixture to a boil. At this point, put the lid on the pan, lower the heat and simmer for approximately ten minutes. Shut off the heat and leave the pan on the burner to continue cooking slightly for an additional ten minutes. Mix it somewhat with a fork and allow it to cool completely.

  2. When you are ready to prepare your cake, preheat the oven to 350°F.

  3. Grease your muffin tins i lightly and line with waxed paper or parchment paper if desired.

  4. Use a blender or a food processor.

  5. Put the eggs, vanilla and milk in the food processor. Add two cups of the quinoa, which is cooked now. (This is 500 mL if you are using metric.) Combine these ingredients, then add the butter. Blend until everything is smooth.

  6. In a separate bowl, mix the dry ingredients together. Pour the wet ingredients into the dry and mix. Place the batter in your baking pan and cook for approximately fifty minutes. It is done when a toothpick or cake tester in the center comes out clean.

  7. Ice your quinoa chocolate muffins as desired, or serve plain with ice cream or whipped topping.


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