Preheat oven to 350°F. Grease or line a muffin tin and set aside.
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.
Transfer cooked quinoa to a bowl. Add Birch Benders, ghee, cranberries and 1/2 cup water.
Scoop into muffin tin. Bake 30 minutes, checking with a toothpick.
Let cool 10 minutes before serving.
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