Blackberry Quinoa Muffins

I'm not one to fuss over breakfast, unless I have some time on the weekend when I am not home alone in the morning because it is always best to have someone special to share with. Still, breakfast is an important meal, even if not enjoyed until the "brunching" hour and even if a light one. Savory grain-based muffins make for a quick morning or mid-day meal or snack when you just want to grab something on the go, or supplement your take-to-work lunch. Heck, they are good anytime of day. Leftover grains never go to waste in my kitchen.

As is usual with me, I keep sugar content to a minimum in my baked goods most of the time, and you really don't need much sugar in these cakey and moist muffins — nothing like a burst of fresh fruit and berries to satisfy those taste buds craving natural sweetness. The addition of quinoa makes these an even more substantial and nourishing muffin than most, and they stay fresh in a well-sealed container for a couple of days.

Local blackberries are strutting their goodness right now, but I can pretty much buy them year round in London, and I take advantage of this luxury on occasion because I love fresh berries and simply can't pass them by and pine away until late summer.

Blackberry Quinoa Muffins

Recipe by Lisa Turner Published on August 14, 2013 Simple to make, these sweet and savory blackberry muffins have plenty of nourishing goodness from quinoa — great for snacks or breakfast Print this recipe Ingredients: 1/2 cup whole wheat flour 1/2 cup cake or pastry flour or spelt flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup cooked quinoa (1/3 cup uncooked)   1 large egg 1/3 cup brown sugar or jaggery 6 tablespoons unsalted butter, melted 3/4 cup plain yogurt 1/2 teaspoon almond extract   1 cup fresh or frozen and defrosted blackberries 1/4 cup fresh or frozen and defrosted blueberries (optional) Instructions: Preheat an oven to 350° and butter or grease 12 standard-size muffin cups. Sprinkle the greased muffin cups with cornmeal. In a large bowl, whisk together the flours, baking powder, baking soda and salt. Whisk in the quinoa. Break the egg into a medium bowl and beat lightly. Add the sugar, beat again, and then beat in the melted butter, yogurt and almond extract until everything is combined. Make a well in the center of the dry ingredients, pour in the egg and yogurt mixture, and stir until just combined. Gently fold in the berries. Evenly transfer the batter into the prepared muffin cups and bake for 20 to 25 minutes or until nicely browned and a cake tester comes out clean. Let sit in the pan for 5 to 10 minutes and then remove the muffins to a wire rack to cool. Makes 12 muffins

More muffins from Lisa's Kitchen you are sure to enjoy for breakfast or brunch:
Blueberry Goat Cheese Muffins
Cherry Blueberry Muffins
Cornmeal Honey Muffins
Rice Muffins

On the top of the reading stack: various cookbooks and notebooks

Audio Accompaniment: Harold Budd