Quinoa Muffins with Parmesan and pinenuts

Makes 12 muffins



1 1/2 Cups All Purpose Flour

1/2 Cup Quinoa

1 TBSP baking powder

1/8 tsp Salt

3/4 Cup freshly grated Parmesan cheese

1/2 Cup pine nuts

2 large eggs

1 cup buttermilk

6 TBSP butter, softened



4 tsp grated Parmesan cheese

1/4 cup pine nuts



  • Preheat oven to 400 F
  • Line a muffin pan with 12 muffin liners
  • For the topping, combine parmesan and pine nuts and set aside
  • In a large bowl, combine flour, quinoa flour, baking powder and salt with a whisk
  • Stir in the parmesan and pine nuts
  • In a medium bowl, lightly beat the eggs and then beat in the buttermilk and oil
  • In the large bowl with the flour, make a well in the center and pour in the liquid mixture
  • Stir gently until just combined. Do not to over mix
  • Spoon the batter into prepared muffin pan. Sprinkle topping over the batter
  • Bake for about 20 minutes until well risen and golden brown
  • Allow muffins to cool for about 5 minutes.




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