Quinoa raspberry muffins

So light and full of raspberry flavour, with the added protein of quinoa in each bite. Try varying the flavour with different frozen fruit.
by Emily Richards PH Ec.
194 cal Serves 10
Prep time 0h 20m
Cook time 0h 40m
Total time 1h 0m
Four raspberry muffins on a dish garnished with frozen raspberries.



  1. Step 1

    Place quinoa in fine mesh sieve and rinse well.
  2. Step 2

    In small saucepan, combine quinoa with orange juice and ½ cup (125 mL) of the milk. Bring to boil over medium high heat. Reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
  3. Step 3

    In another bowl, whisk together flour, baking powder, soda and cinnamon.
  4. Step 4

    Stir sugar, melted margarine, remaining milk, egg and vanilla into quinoa mixture and pour over flour mixture. Stir until moistened. Stir in raspberries. Divide batter among 10 lightly greased or paper lined muffin cups.
  5. Step 5

    Bake in 400 F (200 C) oven for about 18 minutes or until cake tester inserted in centre comes out clean.

Nutritional information

Per serving (1 muffin)

5 g
147 mg
175 mg
Total fat
5 g
Saturated fat
1 g
20 mg
32 g
3 g
11 g
Added sugars
7 g

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.