We all preferred these muffins slightly undercooked, which added a thick and fudgy texture. I ended up cooking 24 small muffins instead of 12 medium muffins, and so all of them crammed together like that meant the outer muffins were cooked while the inner muffins were slightly undercooked. The quinoa flavour was a nice additive, and added a nice earthy flavour. I also added cinnamon to these muffins for that earthy Autumn feel and taste.
1 ½ cup self raising flour
1/3 cup uncooked quinoa – cook to make 1 cup
½ cup brown sugar
¼ cup liquid oil
1 TB flaxmeal
2/3 cup warm mylk
1 tsp cinnamon grounds
2 pears, diced
½ cup macadamias, chopped
- Preheat the oven to 180°C and prepare a 12 muffin tray.
- In a large bowl, combine the warm mylk and flax. Allow to sit for 5 minutes. Once thickened, whiskin the sugar, cinnamon, quinoa and oil. Stir through the flour. Once combined, gently fold through the pears and macadamia.
- Share evenly among the 12 muffins and bake 20-25 minutes.
- Allow to cool completely on a wire rack.
Note: I also set aside a little extra macadamias and quinoa to sprinkle over the top of the muffins before cooking.