I can’t resist trying to invent whimsical names for these muffins. Many of the recipes I stumble upon in the Internet, call it like it is, naming the muffin by listing the ingredients… and I guess that this is the most practical way to name a muffin. Meh, I’ve never been known for being practical.
(These muffins are peanut-free)
1 cup whole wheat pastry flour
2/3 cup raw sugar, Sucanat, or 1/2 cup agave
1 tbs. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup creamy sunflower butter
2/3 cup plus 2 tbs. almond milk
2 tsp. vanilla extract
2/3 cup cooked and cooled quinoa
1/2 cup cranberries
1/3 cup pumpkin seeds
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a large bowl, whisk together the flour, sugar (do not mix in agave here, if you are using it in place of the sugar), baking powder, cinnamon, ginger and nutmeg. In a medium-size bowl, whisk together the sunflower butter, almond milk, agave (if you’re using it here) and vanilla.
Fold the wet ingredients into the dry, being careful not to overmix. Fold in the quinoa, cranberries and pumpkin seeds. Divide the batter equally among the muffin cups and bake for 20 minutes, or until a toothpick in the center comes out clean.
Let cool on a wire rack.