Name: Quinoa, fig & maple gluten-free muffins
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: ½ cup (100g) white quinoa; 2 eggs; ¾ cup (180ml) pure maple syrup; ½ cup (140g) greek yoghurt; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup (135g) gluten-free self-raising flour; 1 teaspoon gluten-free baking powder; 1¼ teaspoons ground cinnamon; 1 cup (80g) quinoa flakes; ¾ cup (140g) coarsely chopped dried figs; 3 fresh figs, halved

Ingredients

½ cup (100g) white quinoa

2 eggs

¾ cup (180ml) pure maple syrup

½ cup (140g) greek yoghurt

2 tablespoons canola oil

1 teaspoon vanilla extract

1 cup (135g) gluten-free self-raising flour

1 teaspoon gluten-free baking powder

1¼ teaspoons ground cinnamon

1 cup (80g) quinoa flakes

¾ cup (140g) coarsely chopped dried figs

3 fresh figs, halved

Method

Preheat oven to 180°C/350°F. Lightly grease a 6-hole texas (¾-cup/180ml) muffin pan; line with paper cases.

Rinse and drain quinoa. Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 15 minutes or until tender and water is absorbed. Remove from heat; stand for 10 minutes, then fluff with a fork. Cool.

Combine eggs, ½ cup (125ml) of the maple syrup, yoghurt, oil and vanilla. Sift flour, baking powder and 1 teaspoon of the cinnamon into a large bowl. Stir in quinoa flakes and chopped figs. Make a well in the centre; stir in the egg mixture and quinoa until just combined. Spoon mixture into paper cases; top with halved figs and sprinkle with remaining ¼ teaspoon cinnamon.

Bake muffins for 25 minutes or until a skewer inserted into the centre comes out clean. Serve drizzled with remaining maple syrup.

You can replace the dried figs with other dried fruit. Try sultanas and top with a cluster of small fresh grapes, or apricots and their fresh counterpart, or dates, topped with fresh sliced banana.

Muffins are best eaten on the day they are made.
Test Kitchen tip

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