CINNAMON AND RAISIN QUINOA MUFFINS
300 g quinoa
2 tbsp lemon juice
60 g unsalted butter, diced plus extra for greasing
3 medium eggs
2 small bananas, peeled and chopped
1 tsp bicarbonate of soda
¾ tsp salt
2 tsp vanilla extract
1 ½ tbsp ground cinnamon
4 tbsp maple syrup
8 tbsp ground linseed
175 g raisins
1
Soak the quinoa in 700ml water, plus 1 tablespoon of the lemon juice, overnight or for at least 8 hours
2
After soaking, drain the quinoa, rinse well and drain again
3
Preheat the oven to 180C/Gas4; line a 12-hole muffin tin with muffin cases and brush with the extra melted butter; put all of the ingredients, except for the raisins, in a food processor and blend until smooth; remove the blade and stir in the raisins
4
Divide the batter between the 12 cases and bake for 40-45 minutes until the tops are slightly crunchy; remove from the oven and leave to cool
5
When cooled, serve with butter, cheese and jam
