In the last six months, breakfast has become my most favorite meal of the day. It’s super important to begin the morning with nutritious foods that will fuel your mind and body until the afternoon. When time is short, I mostly stick to high-fiber cereals and skim milk, but I’ve recently found something even better. These quinoa muffins are light and fluffy, but super-filling at the same time. With a hot, steaming travel mug of coffee, they’re perfect to grab on the way out the door.
I know that I’m incredibly lucky in that I never want for food. Because of this blog, you obviously see that It’s readily available to me and I get to enjoy different varieties of dishes whenever I want. Unfortunately, though, millions of kids in America struggle with hunger every single day of their life. They have trouble learning, tend to get sick more often and don’t develop as fast or as soundly as other kids. Yet, we see a future in which no child in America goes hungry.
As a Brand Ambassador for the Foodbuzz/Yahoo! Support Share our Strength Program, I’m here to ask that you join me in support of Yahoo!’s $20,000 commitment to Share our Strength! This is a quick (30-second) way to commend Yahoo! for its partnership with an organization working to end hunger in America. To show its appreciation, Yahoo! has committed to donate $20,000 to Share Our Strength on behalf of us, the Foodbuzz community of publishers and readers. In turn, you have the opportunity to show your support of this partnership by setting Yahoo! as your homepage by clicking on this link. Like what they’re doing? Let them know by changing your homepage!
Here are two things you can do raise awareness about this important cause:
Thanks for your support! I appreciate it and I know these children do, too!!
Adapted from: Allrecipes.com (tvrohrbach)
PointsPlus™ Value: 5
Yields: 16 muffins (1 per serving)
2 c cooked quinoa; any style, cooked according to directions on box
1 c all-purpose flour
1 c whole wheat flour
3/4 c dark brown sugar, packed
1/2 c sliced almonds
2 tsp ground cinnamon
1/2 tsp baking powder
1 tsp salt
1 lg egg
1/4 c canola oil
3 tbsp unsweetened applesauce
1/2 c skim milk
1 tsp pure vanilla extract
Preheat oven to 350 degrees F and line a muffin tin with paper liners. In a large bowl, whisk together the first six ingredients so that there are no clumps of brown sugar and the quinoa & almonds are even throughout the mixture and coated by flour. In a smaller bowl, whisk together the egg and oil until combined. Add the remaining ingredients and whisk.
Add liquid mixture to flour mixture and stir together until just combined. The more you mix it, the more dense the muffins will be. It’s okay if some of the dry mix isn’t entirely incorporated; it will incorporate in the baking process. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for five minutes, then eat warm or transfer muffins to a wire rack to cool completely.