Makes 12 muffins.
Adapted from Isa Chandra Moskowitz and Terry Hope Romero. Veganomicon. New York: Marlowe & Co., 2007.
- 1 cup vanilla soy milk or 2% milk
- 1 tablespoon ground flax seeds
- 1/4 canola oil
- 1/4 agave nectar, pure maple syrup, or honey
- 1/2 teaspoon vanilla extract (1 tsp if you substitute regular milk for the vanilla soy milk)
- 1 1/2 cup all-purpose flour or whole wheat pastry flour
- 1/4 cup almond meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 1/4 cups cooked quinoa, preferably a red-hued variety
- 1/2 cup finely chopped dried apricots or currants
Preheat the oven to 350 °F and lightly grease a nonstick muffin tin. In a medium-sized bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute; then whisk in oil, agave nectar, and vanilla.
In a separate bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
Pour into the prepared muffin tin and bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out clean.