These muffins are adapted from Amy Chaplin’s recipe in At Home In The Whole Food Kitchen, one of my favorite cookbooks!
I think it’s time for a life update – I realized I haven’t been sharing what’s going on in my life as much as I did last year. Whether or not you read these soliloquies, it’s enormously cathartic for me to write down where I am in life, almost as a checkpoint.
At this time last year, I was just about to leave my job at an insurance company after being on medical leave due to a tumultuous digestive illness. I was barely writing recipes for this blog, I couldn’t go to the grocery store alone, and I hardly left my apartment. I ended up moving back home in April, taking some time to heal and figure out what was going on. The summer went by quickly, but the subsequent fall and winter were full of relationship changes and some family turmoil. Only recently have I finally felt like I’ve been back on my own two feet.
Things are better, but there’s still a lot of changes going on. I’m moving again next week (my third move in the past year!) – my friend and I are getting a lovely apartment in a great town here in Connecticut.
It’s exciting (and slightly nerve-wracking) to be starting a new chapter in my life! Living the bachelorette life with my gal pal in this amazing apartment, working on this blog full time, taking my holistic nutrition courses too. I’ll have a new kitchen yet again! But this one has great counter space, all new appliances, and a DISHWASHER!! I have missed having a dishwasher SO MUCH the past few months. (BRB, changing my Facebook status as “in a relationship with a dishwasher”!!)
So that’s what’s going on in my life! Lots of changes, to be sure, but some exciting stuff! I’ll definitely keep you updated. And stay tuned for more nutrition-centered posts… I’ve been learning a ton in my classes and I want to share with you fine folks! :-)
Breakfast Quinoa Muffins
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cup Butternut Squash Purée
- 1/2 Cup Water
- 2 Tsp Apple Cider Vinegar
- 2 Tsp Tamari or Soy Sauce
- 1 1/2 Cups Spelt or Whole Wheat Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Dried Thyme
- 2 Tsp Dried Parsley
- 1 Tsp Coriander Powder
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbs Ground Flaxseed
- 1/4 Cup Almond Milk
- 1/2 Cup Cooked Quinoa
Preheat oven to 350 degrees F.
In a small bowl, add the ground flaxseed and almond milk. Stir, then let sit while you prepare the other ingredients.
In a bowl, combine all wet ingredients and stir until evenly combined.
In another bowl, combine all dry ingredients and whisk together until evenly combined.
Pour wet ingredients into the dry, stirring well until everything is mixed, making sure there aren't any clumps.
Then, fold in the cooked quiona, reserving a few tablespoons for topping (if desired).
Pour the muffin batter into a muffin tin - there should be enough for 12. I used an ice cream scoop to portion mine out. Top with the reserved quinoa, like sprinkles!
Bake in the oven for 50 minutes.
When done, remove from oven and let cool.
Muffins are best served with hot coffee or tea.
Quote of the Day:
Progress is impossible without change, and those who cannot change their minds cannot change anything.
– George Bernard Shaw
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