Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

Hello Everyone! I hope the week has been good to all. Tonight will be the last of my Muffin Making Monday series on Amcarmen’s Kitchen and I will be back to sharing recipes with y’all on my usual Wednesday night uploads. I’ll still be continuing the overall theme for the year of Breakfast Foods, but next week I’ll be sharing a completely new sub-theme on the blog so stay tuned for that!

Yesterday was such a tiring day overall that I think I crashed in bed right after dinner and probably had one of the best sleeps that night – it would’ve been even better if I hadn’t had to wake up so early for work. We held a garage sale yesterday morning from 7am to (officially) 10am, but people still kept coming by the house past 11am that morning. The night before we invited our close friends to the house so that they could have the first choice in picking out what they wanted before we sold our stuff to others the following morning. We made almost $500 that night and morning for all our small items such as clothes, jewellery, bags, accessories, toys, etc. and about $1000 more on our large furnitures. After a tiring morning of turning our unwanted things into money, I spent the afternoon catching up with friends and food at one of our friend’s open house. That was my day in a nutshell.

Breakfast Muffins: Spiced Plum & Quinoa

Moving on, plums are extremely nutritious, offering a wide variety of health benefits. They contain over 15 different vitamins and minerals, and in addition, fibre and antioxidants that may help reduce the risk of several chronic diseases. To have a further read on the health benefits of Plums (and Prunes), head on over to Health Line. Moving on, in addition to the many vitamins and minerals packed into these breakfast muffins, quinoa also gives them a major protein boost. Check out the original recipe from The Good Housekeeping Test Kitchen.

Breakfast Muffins: Spiced Plum & Quinoa Ingredients

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | SERVES 12 MUFFINS

INGREDIENTS

  • 1 & 1/4 cup plain flour
  • 1 cup buckwheat flour
  • 1 cup full-fat plain yoghurt
  • 1/2 cup honey, plus more for drizzling
  • 1/3 cup raw white quinoa
  • 113g unsalted butter, melted
  • 2 large free range eggs
  • 2 plums, 1 roughly chopped and 1 sliced, thinly
  • 1 & 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp salt

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a 12 hole muffin pan with paper cases. Set aside.
  2. In large mixing bowl, whisk the flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt together.
    In another mixing bowl, medium-sized, whisk the eggs, yoghurt, melted butter, and honey together. Gently fold the egg mixture into flour mixture until just combined; then stir in the chopped plum.
  3. Divide the batter equally among the prepared muffin cases (about 1/4 cup each) and top each with a couple of plum slices.
  4. Bake for 15 to 20 minutes or until toothpick inserted into centres of the muffins comes out clean. Cool in the pan for about 5 minutes and then transfer them to a wire rack to cool down completely.
  5. Drizzle with honey, if desired, before serving and enjoy!

Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

BON APPÉTIT

– Ally xx

myTaste.com

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California-inspired Quinoa Salad

California-inspired Quinoa Salad

California-inspired Quinoa Salad Ingredients

Hello Everyone! A new month calls for a new theme on the blog, and for the month of September, I’ve got some creative and healthy quinoa recipes for everyone! Now, I remember the times where people would ask me… “What is quinoa (kee-NOO-ah)?” Firstly, I’d correct them and say that it’s pronounced KEEN-wah, and not kee-NOO-ah – but then again after doing some research, I realised that both are actually correct in a way. Apologies to those that I’ve made a big fuss with in terms of how to pronounce this grain.

So back to the question, what is quinoa? Well, I have always been stumped whenever this question pops up, and all I could respond was “it’s a grain, like rice – but it’s not really rice.” Yeah, that doesn’t help. Quinoa is a grain crop grown primarily for its edible seeds. The seeds are cooked in the same manner as rice and can be used in a wide range of dishes. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fibre. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. Quinoa also has a low glycemic index, which is good for blood sugar control, however, be mindful as it is still pretty high in carbs, so it is not a good choice for a low-carb diet.

California-inspired Quinoa Salad Ingredients

Find the original recipe over on Jo Cooks. She used sultanas in her salad, I didn’t. If you know me personally, I really despise raisins and sultanas – don’t ask me why, I just do. So I’ve omitted them from my salad and replaced them with wake instead. Wakame is a sea vegetable; edible seaweed or kelp common in Japanese, Korean, and Chinese cuisines. It has a subtly sweet flavour and is most often served in soups and salads. Wakame is a good source of the following (Source: MindBodyGreen):

  1. Magnesium: A mineral critical in the contraction and relaxation of muscles, function of certain enzymes in the body, production and transport of energy, and the production of protein.
  2. Iodine: Iodine is needed for strong metabolism of cells – the process of converting food into energy. It also maintains the balance of the thyroid gland and is needed for the production of thyroid hormones.
  3. Calcium: Wakame easily allows for the absorption of calcium into the human body. Each 100 grams of raw wakame contains 150mg of calcium. Calcium is needed for strong healthy bones and the prevention of osteoporosis.
  4. Iron: We need iron because it is essential for the production of red blood cells and the prevention of anemia.
  5. Vitamins!
    • Vitamins A, C, E, and K: These vitamins are all amazing for skin health and repair as well as immunology.
    • Vitamin D: Promotes the absorption of calcium for healthy bones and enhances the nerve, muscle, and immune systems.
    • Riboflavin (Vitamin B2): We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies for growth and is also necessary for red blood cell production. Riboflavin functions as an antioxidant and works in the body with other vitamins such as niacin, folate, and vitamin B6.
  6. Folate: Helps the body make new cells and is especially important for pregnant women.
  7. Lignans: Thought to play a role in preventing certain types of cancer, particularly breast cancer.

California-inspired Quinoa Salad Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the salad

  • 1 cup shelled edamame, steamed
  • 3/4 cup almond slices (toasted if you prefer)
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup tri-coloured quinoa, cooked and cooled
  • 1/4 cup chopped cilantro, or parsley if you don’t like cilantro
  • 1/4 cup wakame
  • 1 large mango, cut into small chunks
  • 1 small red capsicum, chopped
  • 1 small red onion, chopped
For the dressing
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Ground salt and black pepper, to taste
  • Juice of 1 lemon

METHOD

As easy as whisking all the dressing ingredients together in a small bowl, and then tossing all the salad ingredients together in a large bowl until well mixed; dressed and then served cold. Enjoy! It will keep in the fridge for about 5 days, but of course, it’s always better when it is consumed right away!

California-inspired Quinoa Salad

California-inspired Quinoa Salad

California-inspired Quinoa Salad

BON APPÉTIT

– Ally xx

myTaste.com