Quinoa Flour Experiment

After an exciting holiday weekend, I am ready to get back into my routine. Today, I decided to add more nutrients into my supercharged muffins without all the "additives". I decided to experiment with quinoa flour. Quinoa is a type of grain that has been found to contain a balance of all nine essential amino acids, calcium, phosphorous, and iron. This is why quinoa is such a great alternative for those on a Gluten-Free diet.

After doing some research, it seems that you can substitute 1 cup of Quinoa flour for 1 cup of All-purpose flour. In addition, I decreased the amount of Smart Balance to 1-1/4 Tbsp because quinoa flour has a higher fat content.

The result...all of the muffins still turned out moist and YUMMY! In fact, it felt less dense than the whole wheat muffin. The only down side was that the muffins did not rise as much as those made with whole wheat flour. The cooking time was 1 minute shorter too.

Overall, I had a great time changing this recipe, and will find other recipes to share with you as well.