I'm not one to fuss over breakfast, unless I have some time on the weekend when I am not home alone in the morning because it is always best to have someone special to share with. Still, breakfast is an important meal, even if not enjoyed until the "brunching" hour and even if a light one. Savory grain-based muffins make for a quick morning or mid-day meal or snack when you just want to grab something on the go, or supplement your take-to-work lunch. Heck, they are good anytime of day. Leftover grains never go to waste in my kitchen.
As is usual with me, I keep sugar content to a minimum in my baked goods most of the time, and you really don't need much sugar in these cakey and moist muffins — nothing like a burst of fresh fruit and berries to satisfy those taste buds craving natural sweetness. The addition of quinoa makes these an even more substantial and nourishing muffin than most, and they stay fresh in a well-sealed container for a couple of days.
Local blackberries are strutting their goodness right now, but I can pretty much buy them year round in London, and I take advantage of this luxury on occasion because I love fresh berries and simply can't pass them by and pine away until late summer.
|Blackberry Quinoa Muffins|
|Recipe by Lisa Turner|
Published on August 14, 2013
Simple to make, these sweet and savory blackberry muffins have plenty of nourishing goodness from quinoa — great for snacks or breakfast
More muffins from Lisa's Kitchen you are sure to enjoy for breakfast or brunch:
Blueberry Goat Cheese Muffins
Cherry Blueberry Muffins
Cornmeal Honey Muffins
On the top of the reading stack: various cookbooks and notebooks
Audio Accompaniment: Harold Budd