Corn and quinoa raspberry muffins from The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, and Fruit by Rebecca Wood

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Notes about this recipe

  • Christine on September 04, 2013

    It had been so long since I looked in this cookbook, I forgot it had recipes for grain flours and not just for whole grains! I was happy to find this recipe and use up some quinoa flour lingering in my pantry. This recipe makes a tasty corn muffin that is much lighter than my usual recipe. They are on the drier side and not very sweet, but I never had any desire to make super-sweet, super-moist corn muffins like the ones they sell at bakeries that almost taste like cake! I used cranberries which were a suggested fruit substitition and while they are very good, I do think raspberries would be better since they are naturally sweeter & would complement better. I made 18 instead of 12, likely due to adding extra fruit which bulked up the batter. I probably could have pulled them out a little sooner since the batter was stretched out for a larger yield, and this likely would have made them a bit less dry as well. I would make these again, and will definitely try with raspberries next time.

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