(to prepare quinoa: soak quinoa in water for a while to allow sprouting. drain well. boil 2 parts water to 1 part quinoa. 1 cup dry quinoa yeilds 3 cups of cooked quinoa)
2/3 c cooked quinoa
2/3 c. oat bran
2/3 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
dash of cinnamon, dash of ground ginger
mix these all together in a bowl and set aside. in a separate bowl
1/3 c. butter
3 tbsp. raw cane sugar
1/2 c. nut butter, melted
1/2 c. yogurt
1 tsp. vanilla
1 egg
1/2 - 1 tbsp molasses
1/3 c. milk
cream 1/3 c. butter with a few tablespoons of raw cane sugar
melt 1/3 c. to 1/2 c. of sunflower, peanut, almond, or whatever kind of nut butter you prefer, cream in along with 1/2 c. yogurt, egg, vanilla and a nice drizzle of molasses (i used backstrap and it worked great), and a bit of milk
once these are all creamed together add to the dry ingredients, mix, the batter will be quite fluid like a thicker pancake batter
then stir in 2/3 c. of chocolate chips
pour into muffin tins, sprinkle tops with sugar, bake for 8-15 min at 350degrees
2/3 c cooked quinoa
2/3 c. oat bran
2/3 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
dash of cinnamon, dash of ground ginger
mix these all together in a bowl and set aside. in a separate bowl
1/3 c. butter
3 tbsp. raw cane sugar
1/2 c. nut butter, melted
1/2 c. yogurt
1 tsp. vanilla
1 egg
1/2 - 1 tbsp molasses
1/3 c. milk
cream 1/3 c. butter with a few tablespoons of raw cane sugar
melt 1/3 c. to 1/2 c. of sunflower, peanut, almond, or whatever kind of nut butter you prefer, cream in along with 1/2 c. yogurt, egg, vanilla and a nice drizzle of molasses (i used backstrap and it worked great), and a bit of milk
once these are all creamed together add to the dry ingredients, mix, the batter will be quite fluid like a thicker pancake batter
then stir in 2/3 c. of chocolate chips
pour into muffin tins, sprinkle tops with sugar, bake for 8-15 min at 350degrees
