Ingredients

The following ingredients have 12 Servings
  • 96 grams (1/2 cup / 118 ml) canola, sunflower or similar neutral oil
  • 96 grams (1/2 cup / 118 ml) dark brown sugar (packed)
  • 2 large eggs
  • 13 grams (2 tablespoons / 30 ml) ground flaxseed
  • 60 grams (1/2 cup / 118 ml) cooked red quinoa
  • 1 teaspoon / 5 ml vanilla
  • 366 grams (1 1/2 cups / 354 ml) unsweetened chunky applesauce (or add 1 tart apple, pared, cored and finely diced, to 1 cup regular unsweetened applesauce)
  • 125 grams (1 cup / 237 ml) all-purpose flour
  • 92 grams (3/4 cup / 177 ml) whole wheat flour
  • 15 grams (2 tablespoons / 30 ml) toasted wheat germ
  • 1 teaspoon / 5 ml baking soda
  • A good pinch of salt
  • 1 teaspoon / 5 ml cinnamon
  • 1/2 teaspoon / 2.5 ml freshly ground nutmeg
  • 1/4 teaspoon / small pinch ground cloves (or ground cardamom, if you prefer)
  • 50 grams (1/2 cup / 118 ml) pecan or walnut pieces, coarsely chopped
  • 80 grams (1/2 cup / 118 ml) dried cranberries, raisins, or finely chopped dried apricots
  • 2 teaspoons / 10 ml raw sugar
  • A few good dashes of cinnamon for the topping

Instruction

  • Heat oven to 400° F. Lightly grease a regular muffin tin (or a standard loaf pan or three mini-loaf pans, if you prefer).
  • Beat the oil and brown sugar together; then add the eggs, the flaxseed, and the vanilla and beat well until the batter is glossy and smooth.
  • Add the applesauce and the quinoa. Stir to combine thoroughly.
  • Stir together the flours, wheat germ, soda, salt and spices, to combine well.
  • Add the dry ingredients, the nuts, and the dried fruit to the wet ingredients. Swiftly stir with a large spoon, taking care not to overbeat.
  • Pour the batter in the prepared muffin tin or loaf pan(s).
  • Combine the raw sugar and a few good dashes of cinnamon to make the topping. Sprinkle it on the muffins or loaf (or loaves).
  • Bake for 25 minutes if making muffins; if making the standard loaf, bake for about 50 to 55 minutes, and the mini-loaves for 30 minutes. In each instance, test by gently pressing your index finger in the middle of the loaf or a muffin. If it quickly springs back, remove from the oven. If you create a little depression, continue to bake for another 5 minutes in the case of a standard loaf, or 2 minutes for either the mini-loaves or muffins. Check and repeat again if necessary.
  • Remove from the oven and let cool in the pan on a wire rack for at least ten minutes before removing.
  • I hope you like these.