Cranberry Orange Quinoa Muffins

When baking for Pesach, it is often difficult to create a recipe that has a chametzdig texture. Cookies and cakes are usually too hard or too crumbly, and I have yet to find a muffin that actually tastes and feels like a real muffin! Enter Pereg quinoa flour…… it is very sturdy, really perfect for baking “breads” or muffins. Just a heads up, the flour does have a strong smell and taste, but with the addition of the right flavors, these muffins turn out delicious and fluffy. These muffins are dairy so they are great for breakfast or  dessert after a dairy meal.

Cranberry Orange Quinoa Muffins
Print Recipe
Servings
1 dozen
Servings
1 dozen
Cranberry Orange Quinoa Muffins
Print Recipe
Servings
1 dozen
Servings
1 dozen
Ingredients
  • 2 cups Pereg Quinoa flour
  • 1/3 cup Sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp Pereg passover cinnamon
  • 3 TBSP melted margarine
  • 1/3 cup Honey
  • 3 Eggs
  • 1 tsp vanilla extract
  • 1 cup Milk or almond milk to make Pareve
  • 1 cup frozen cranberries do NOT thaw
  • zest of 1 orange
Servings: dozen
Instructions
  1. Preheat oven to 375 degrees, prepare 12 muffin tins, spray cupcake holders with non stick spray. Set aside
  2. Mix all dry ingredients together
  3. In another bowl, mix wet ingredients
  4. Slowly incorporate the dry ingredients into the wet, until batter is mixed
  5. fold in cranberries till incorporated
  6. Scoop batter into muffin tin Bake for 20 minutes
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