Whole-Wheat Cranberry-Almond Quinoa Muffins

Ingredients

1 cup quinoa (rinsed-don't skip the rinsing!!)
2 cups white whole-wheat flour-you could also use all-purpose (plus more for flouring pan)
1/4 cup vegetable oil-I used melted coconut oil (plus more for oiling pan)
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cups brown sugar (preferably dark brown, but light will work as well)
3/4 cups buttermilk (if you don't have buttermilk, use whole milk)
1/2 cup dried cranberries
1 Large egg
1/4-1/2 cup chopped almonds
1 teaspoon almond extract (you can also use vanilla or orange extract if you don't like almond)

You can substitute any dried fruit or extract in this recipe. You can also substitute other types of nuts, or omit the nuts altogether.

Step 1
Preheat the oven to 350 degrees. Place the rinsed quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce heat, cover, and simmer for 10-13 minutes, until all the water has been absorbed. While the quinoa is cooking, brush the cups of a 12-cup muffin pan with oil and lightly flour, tapping out excess.
Step 2
Combine the flour, salt, and baking powder in a large mixing bowl. In another container, whisk together the buttermilk, egg, extract, and brown sugar. Pour the wet ingredients over the dry then add 2 cups of the quinoa (if you have extra, set aside for another use. I had just over 2 cups), the oil, and the cranberries (if you don't use coconut oil, you can just whisk it with the liquid ingredients. I didn't want my coconut oil to solidify in the cold buttermilk). Mix with a wooden spoon until the dry ingredients are moistened, but don't overmix.
Step 3
Divide the muffin batter among the cups of the prepared muffin pan. They will be very full. Top with the chopped almonds. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Step 4
Cool the muffins in the pan for 5 minutes, then remove from the pan and cool on a cooling rack. Serve warm or at room temperature. They are also great for freezing!