To get through all the Rosh Hashanah meals and upcoming holidays, Michal Levi Alchalel brings you rich muffins made with cooked quinoa, perfectly blended into the dough, with the aroma of honey and plums.
Note: There’s a pareve option, so these juicy muffins can suit any occasion during the Tishrei holidays.
Ingredients:
1/2 cup Sugat quinoa (100g)
1 cup + 3 tbsp water (270ml)
3 cups Sugat flour (420g)
1 1/2 packets baking powder (15g)
3/4 cup sugar (150g)
1 tsp cinnamon
1 1/4 cups buttermilk (300ml) or oat milk for a pareve option
1/3 cup honey or silan (80g)
1/2 cup oil (120ml)
3 eggs
1 tsp vanilla extract
5 plums, pitted and sliced thinly
Preparation Instructions:
1. In a small to medium pot, add quinoa and water. Bring to a boil, then cover and simmer on low heat for 10 minutes. Remove from heat and transfer to a container. Cover and let cool for at least 15 minutes.
2. Preheat the oven to 175°C (347°F) with the turbo function. Grease the muffin pan slots.
3. In a mixer bowl with a paddle attachment, combine quinoa, flour, sugar, cinnamon, and baking powder. Add the buttermilk, honey, oil, and vanilla extract. Mix until a smooth batter forms, but do not overmix.
4. Pour the batter into the muffin slots, filling almost to the top. Place 3-4 plum slices on each muffin. Bake for 20 minutes, remove from the oven, and release from the pan. Let cool for a few minutes before serving.
Michal Levi Alchalel, in collaboration with Sugat