This recipe has dairy and wheat. Use these protein-packed muffins as a healthy way to treat yourself!
Quinoa (pronounced keen-WA) is an ancient grain that has more protein than any other vegetable source, making it the perfect replacement for white rice, potatoes, and other less healthy starches.
Patients who use edibles to cope with pain or insomnia will find these muffins to be a healthy replacement for oily, too-sweet baked goods. Adding quinoa to your pantry offers more diversity in your diet, plus it’s a convenient, quick-cooking side dish that can be incorporated into stir-fries, salads, and casseroles. These muffins are a fun way to use up leftover cooked quinoa and are crunchy and delicious when paired with succulent summer corn. Bring them to your next potluck or barbeque party and they are sure to please!
Ingredients:
– 1 cup cooked or ½ cup raw quinoa
– ½ cup grilled or cooked corn cut off the cob
– 1 cup whole-wheat pastry flour (or favorite cannaflour)
– 1 cup quinoa flour (look in the bulk section at the health food store)
– ¼ teaspoon salt
– 1 teaspoon baking soda
– ½ cup packed light brown sugar (or favorite low impact sweetener)
– 1 egg
– ¼ cup cannabutter, melted
– 1 ¼ cup plain yogurt
– 1 teaspoon vanilla extract
Directions:
First, preheat your oven to 375º and grease your muffin tin. You can use a mini-muffin tin or a standard muffin tin, but I prefer a mini-muffin tin because it’s easier to dose your edibles this way.
If you need to cook your quinoa, put it in a saucepan with 1 cup of water and bring to a boil. Cover the pan and reduce the heat to a simmer. You’ll know it’s ready when all the water is absorbed and the germ, or “tail,” emerges from the grain. Fluff with a fork, remove from heat and let sit, covered until you are ready to use.
To make the muffin batter, combine the two types of flour, salt, baking soda, and sugar in a mixing bowl. Use another bowl to mix the egg, melted cannabutter, yogurt, and vanilla. Stir the wet ingredients into the dry ingredients and add the cooked quinoa and corn. Be sure to scrape the bottom and sides of the bowl and make sure all the flour gets incorporated. Spoon the batter into the muffin tin and bake for 25 minutes if using standard-sized tins, and 15 minutes if using a mini-muffin tin. Muffins will be golden brown and firm to the touch when finished baking.
Eat one-half of a standard muffin to achieve a decent dose and eat three mini-muffins for the same effect. Stones 8 to 12.
