This garden breathes beautifully of our time here, and we are deeply grateful for the gifts it has given.
notes
I often make these muffins based on this Plum Millet Cake recipe. The sweet almond crumb adds a delicious crunchy texture that contrasts nicely with the raspberries’ sourness. These muffins are tender, fragrant, and light.
- When replacing the maple syrup, add ½ cup brown sugar plus ¼ cup/50g almond milk.
- I make my muffin liners by tearing up 12 x 12 cm square pieces of baking paper and pressing them into the tray using a glass base. If you grease the tin beforehand, the liners behave nicely.
- If you don’t have a muffin tin, this recipe can also be made as a cake; you will need to increase the baking time.
raspberry quinoa muffins with an almond crumb
makes 10 muffins (I use these sized baking cups)
ingredients
¼ cup/50g quinoa
½ cup/125ml water
almond crumb
½ cup/45g flaked almonds
2 Tbsp/25g brown sugar/coconut sugar
2 Tbsp/45g maple syrup
cake
1½ cup/210g whole-spelt flour
1 Tbsp aluminium-free baking powder
¾ cup/220g maple syrup
⅓ cup/65g mild-tasting olive or coconut oil
¼ cup/50g almond milk
1 Tbsp vanilla extract
zest of 1 lemon
¼ tsp fine rock salt
150g frozen/fresh raspberries
prepare the quinoa
- Rinse and drain the quinoa, place it in a pan, add water, and bring to a boil. Then, reduce the heat to maintain a rapid simmer—simmer for 15 – 20 minutes, uncovered, until the water has evaporated. Turn off the heat, cover, and let sit for 10 minutes, then measure out 1 cup/130g cooked quinoa—set aside.
- Preheat the oven to 180C/350F and fill a muffin tray with ten liners.
prepare the almond crumb
- In a small bowl, combine the flaked almonds, sugar, and maple syrup, stirring to combine. Set aside.
prepare the cake
- Whisk the flour and baking powder in a large bowl; set aside.
- In a medium jug, whisk together the maple syrup, oil, almond milk, vanilla, lemon zest, salt and cooked quinoa.
- Make a well in the centre of the flour mixture and pour in the wet ingredients. Using a rubber spatula, stir until well combined, then gently fold in the raspberries – be careful not to over-mix.
- Scoop the batter into muffin cups, filling them to the top using a spoon or an ice cream scoop. Spoon a teaspoon of the almond crumb on top of each muffin.
- Bake for 30 – 35 minutes, until golden or a toothpick comes out clean. Remove the muffins from the tin and place them on a wire rack to cool.
Serve with a generous dollop of Greek yoghurt.
Goodness shared from Stacey
