Poppy Breakfast Muffins
These tasty poppy seed muffins are a nutritious and delightful treat.
Servings: 12 people
Calories: 254kcal
Ingredients
Wet Ingredients
- 1 cup quinoa uncooked
- 3/4 cup milk of any variety dairy, almond, soy, coconut
- 2/3 cup honey
- 1/4 cup olive oil
- 1 egg large
- 1 1/2 teaspoons almond extract
Dry Ingredients
- 2 cups 100% white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 1/3 cup poppy seeds
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with papers or grease with a light layer of cooking spray.
- Bring quinoa to a boil in 1-2/3 cup water. Reduce heat to lowest setting, cover, and cook for 20 minutes until all water is absorbed. Fluff with a fork.
- Whisk together all of the dry ingredients.
- In a separate bowl, whisk together all of the wet ingredients and then add to the dry ingredients.
- Fold wet mix into dry mix until just combined.
- Pour into each muffin tin and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy!
Nutrition
Serving: 1muffin | Calories: 254kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 162mg | Fiber: 4g | Sugar: 17g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9