Apple Quinoa Muffins

This muffins are light, fluffy & nutritious. Sour cranberries contrast nicely with sweet raisins.

Ingredients:

2 sticks unsalted butter, softened to room temperature
1 cup sugar
2 eggs, at room temperature
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quinoa flour
1 teaspoon baking powder
1 teaspoon salt
1 apple, cored & diced
1/4 cup raisins, chopped
1/2 cup fresh or frozen cranberries, chopped

1) Preheat oven to 375 degrees. Grease the muffin tins & line with paper cups.
2) Mix butter & sugar until the mixture is light & fluffy. Mix in eggs & vanilla.
3) In a separate bowl, combine flours, baking powder & salt. Gradually combine the wet & dry mixtures together. Chop apple, raisins & cranberries using the food processor. Fold in the fruits into the muffin batter.
4) Spoon into the muffin cups using more or less batter depending on the desired muffin size. Place the muffin tin into the oven & cook for 25", or until the muffins are a rich golden color & a wooden stick inserted into the center comes out clean. Cool for 30" & serve. Store in the refrigerator for up to a week.


Notes:
Quinoa is one of the oldest cultivated grains in the world. It is also the most nutritious. It is high in protein, calcium & iron. Quinoa flour can be substituted for half of the all-purpose flour in many recipes or completely replace wheat flour in cake & cookie recipes.
My favorite butter to use for baking (& eating on top of toast or baked potato) is the Kerrygold butter. They happened to carry it in our Trader Joe's nearby. This butter is made from "summer milk" of grass-fed cows in Ireland. It is soft & spreadable, with a naturally deep gold color.