My friend Stephanie F. made some quinoa muffins for me to taste recently and I loved the idea of making a whole grain muffin using cooked quinoa in the batter so much! The little chewy pieces in the muffins add a great chewy texture as well as a great amount of complete protein and fiber. So. Thank you darling Stephanie's for the idea! I decided to use some cooked quinoa (How to Cook Quinoa Tutorial) and some of my homemade French Onion Soup Mix to prepare some rather righteous muffins (If I do say so myself). They're lightly sweet but have just the right balance of hearty grain and onion. You get just a hint of French herbs when you make the soup mix with Herbs de Provence instead of parsley. I always make it that way.
Serve them hot with crisp cool salad or a bowl of soup and you'll be happy. I promise. I can also promise that Ace ate 5 muffins in one sitting and had so much fiber that he...um...never-mind.
Savory 10 Grain, Quinoa and Herb French Onion Muffins
3 cup Chef Tess 9 Grain All Purpose Baking Mix
1/2 cup granulated erythritol (zero calorie natural sweetener)
2 cup cooked quinoa (measure one cup after cooking)
1/4 cup homemade French Onion Soup Mix
1 1/3 cup water
2T garlic or lemon infused olive oil
1/2 tsp Chef Tess Romantic Italian Seasoning
Directions: Preheat oven to 350 degrees. Combine baking mix, erythritol, cooked quinoa and onion soup mix in a quart size bowl. Add water and mix just until combined. Scoop into oiled muffin tins, each muffin 3/4 way. Bake in a hot even 20-25 minutes until golden brown and muffins spring back when touched gently. In a small bowl, combine olive oil and Chef Tess seasoning. Brush the tops of the muffins with the olive oil combination. Serve warm. Keep any left overs in the freezer for later use.
There you go. Make some warm divine muffins of love and glory. Try not to pass out.
Always My Very Best,
Your Friend Chef Tess