Ginger Quinoa Muffins

This was an emergency breakfast - emergency as in we had absolutely nothing in the house suitable to eat for breakfast and I had to make do with what we had. So I made these muffins. Next time I think I would use only all-purpose flour, as the gritty whole wheat flour I used made them taste very healthy (too much so) and they got a little crumbly after a day or two. When topped with a generous dollop of homemade strawberry-rhubarb jam (thanks to my fabulous foodie aunt and uncle) they were a satisfying start to the day, and good enough to make again even on non-emergency days!

Ginger Quinoa Muffins
Adapted from Everyday Food
(Sharing the recipe exactly as I made it, but would recommend using only all-purpose flour)

1 cup quinoa, rinsed
1/4 cup vegetable oil
1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup yuzu honey

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup soy milk
1 large egg
2 tablespoons grated fresh ginger

1 1/2 teaspoons ground ginger

1/4 teaspoon nutmeg

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, nutmeg and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, soy milk, honey, egg, and fresh ginger. Add this mixture to the flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.