Cranberry Quinoa Muffins

Print Recipe
Birch Bender's Gluten Free Pancake & Waffle Mix

it’s also a great way to use up leftover quinoa.

6 large muffins
40 minmin Total Time
10 minmin Active Time
Breakfast Course

How to Make

Ingredients
1 1/2 Cup
Birch Benders Gluten Free Pancake & Waffle Mix
1/2 Cup
Pourable Ghee, we like 4th and Heart
1 Cup
Tri-color Quinoa, cooked
1/2 Cup
Cranberries
2 Cup
Water
1 pinch
Salt
Directions
  1. Preheat oven to 350°F. Grease or line a muffin tin and set aside.
  2. Cook 1 cup Quinoa in  1 & 1/2 cups water with a pinch of salt, by bringing it to a boil, covered, and turning off the burner and letting it cook 10 minutes. Alternatively, use a cup of previously cooked quinoa.
  3. Transfer cooked quinoa to a bowl. Add Birch Benders, ghee, cranberries and 1/2 cup water.
  4. Scoop into muffin tin. Bake 30 minutes, checking with a toothpick.
  5. Let cool 10 minutes before serving.
Share A Recipe Have a recipe to share? We would love to showcase it on our site. Submit a recipe