Quinoa Muffins And Six Years Of Blogging

by | Mar 14, 2012 | 33 comments

Quinoa Muffins
 
When you do something for a very long time, it becomes a way of life. It integrates into your being and becomes one with you. Then it is no longer a thing. It is you. I started food blogging six years ago and today food blogging is me.
 
It is a milestone. But there is no fanfare. Instead, there is quiet contentment. A quickening of a heartbeat, a sporadic burst of that blossoming feeling in the chest (don’t panic, its not a heart attack!) to realize that I started something and stuck with it for so long. And just like that, it is back to being me. It is back to food blogging.
 
Quinoa Muffins
 
For the more curious, my first post on the blog was a Flower Pot Dirt Cake I baked for Nick and my 5th anniversary. Two days ago we celebrated our 11th. I didn’t bake any cakes this time around. But we had a candle-lit dinner of Indian takeaway and whittled away 2 hours laughing and becoming nostalgic.
 
Even though my month long feature of Heidi Swanson ended in January, I have continued exploring her beautiful cookbook. It is a never ending source of inspiration. Her recipe for Bran Muffins was what inspired these Quinoa Muffins that I am about to share with you. They are carefully concocted of mostly healthy ingredients and packed with fiber. They are an excellent breakfast standby and are fast becoming my experimental canvas for all kinds of nut, fruit and grain additions. I hope you will bake them, because they are amazing!
 
Quinoa Muffins
 
Food Styling, Prop & Photography Alert – Orange pate knife – Set of 3 $49.95 by Laguiole from King Of Knives. Vintage Blue Enamel Coffee Pot (used as a vase) – $5 from Thrift Store (Salvation Army). Rectangle Wire Rack – $10.95 from KitchenWare Direct. Little Milk Bottle – $2 from Breadtop.
 
Quinoa Muffin
 
 
 

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QUINOA MUFFINS

Adapted from Heidi Swanson’s Super Natural Every Day
 
Preparation Time – 10 minutes + Quinoa Cooking Time
Baking Time – 25 minutes
Makes – 12
 

Ingredients

2 large organic eggs, lightly beaten
1 cup buttermilk
1/2 cup unsalted butter, melted
1/4 cup maple syrup
1/2 cup wheatgerm
1 1/2 cups cooked quinoa
1 cup wholemeal flour
1/4 cup raw sugar + extra for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons mixed citrus peel
 

Method

Preheat oven to 200C. Line a standard 12 cup muffin pan with paper muffin cases. Alternatively, butter the holes of the muffin pan and set aside.
 
In a large bowl whisk together the eggs, buttermilk, butter and maple syrup. Sprinkle wheatgerm on top, mix and set aside.
 
In another bowl whisk together the flour, sugar, baking powder, salt, citrus peel and quinoa. Add this mixture to the wet ingredients and gently mix until just combined.
 
Fill each muffin case/hole three quarters full. Sprinkle the top with some raw sugar. Bake for approximately 20 to 24 minutes until the muffin starts to brown and the sugar has caramelized. If during baking the sugar starts browning too quickly, reduce the oven temperature and bake for slightly longer at the lower temperature until muffins are golden and cooked through. Cool for 5 minutes in the pan and turn on to wire racks to cool completely.
 
Eat warm, slathered with good butter or freeze for brekfast emergencies. Muffins will keep well for nearly a week in the fridge.
 
 

My Notes

At a recent trip to Pyrmont Grower’s Markets, I bought a small bag of organic mixed citrus peel. It had a delightful mix of grapefruit and mandarin. I think that grapefruit flavour really makes these muffins shine. You can always substitute with your favourite citrus peel from the bakery section of the supermarket. 
 
I like to have a box of cooked quinoa handy in the fridge for baking whims like this one. If you have cooked quinoa and frozen it, thaw at room temperature before using in the recipe.
 
Wheatgerm can be substituted by quinoa flakes, flattened puffed rice, crushed cornflakes or your favourite crushed nuts. It just adds a beautiful texture to compliment the quinoa.
 
I like my muffins to have a crunchy top. Hence the sprinkle of raw sugar before baking. If you are not comfortable with that and have had issues with burning sugar in baking, you can either  sprinkle powdered sugar or skip the step completely. The muffin has enough sweetness without the addition of more on top.
 

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Find More Recipes By CategoryBaking Breakfast Cafe Style Muffin Whole Food

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

33 Comments
  1. kankana

    6 years is a real long time and I am so glad you didn’t give up in between or else I wouldn’t have met you!! Love you work Sneh..
    I am yet to make quinoa .. not sure why am so afraid to try once again after the first failure but the muffin looks so beautiful and you said it could be like a quick breakfast too which is why I am not going to give up on Quinoa yet 🙂

    Reply
  2. Sara{OneTribeGourmet}

    Wow, happy 6yr Bloggiversary!!! what an achievement! Love your blog! following you on twitter!:)

    Reply
  3. chinmayie @ love food eat

    Congrats Sneh! Your work, your confidence and talent clearly reflects in your posts. Great going!
    Looking forward to many many more years of excellence from you 🙂

    Reply
  4. Jennifer (Delicieux)

    Congratulations on 6 years!! That’s quite an achievement Sneh, and a testament to your talent both in writing and your photography, both are beautiful.

    How funny we both published a beetroot cake at the same time and now quinoa cakes. We must be on similar wavelengths 😀

    Reply
  5. Nash at Plateful

    Incredible Sneh! You are a source of great inspiration to all of us, don’t ever change!

    I’m intrigued by this recipe, hope to give it a try soon.

    Congratulations on your 6th!

    Reply
  6. thelittleloaf

    Congratulations on six years of blogging, and on your 11 year anniversary! I’m relatively new to your blog, so have lots of recipes to go back and investigate. Your recipes and incredible styling/photos are a constant source of inspiration – looking forward to seeing what the next year (or six!) brings 🙂

    Reply
  7. Sukaina

    Congratulations Sneh….6 years is long in the blogging world!! Here;s to another 6 and more!!

    Reply
  8. a suburban kitchen

    Sneh,
    I just came across your blog. I was drawn to this piece you wrote on sticking with blogging. Kudos to you.
    I will be coming up on my first year food blogging. I am a food professional a food stylist to be exact. I started blogging after I heard about blogging and was looking to do more editorial work in my job. Always drawn to photography I have to admit since my blog started I have turned my passion from the styling to photography. I am obsessed with good imagery.
    I love your honesty and what a great post. For me it is hard because there are so many days I feel I am blogging to myself. Did you feel like that in the beginning?
    Thanks for your nice article and recipes. I will give this one a try.

    Reply
    • Sneh

      Thank you for reaching out. You know, there are some days even today when I feel that I am blogging to myself. The only difference is that 6 years ago it bothered me enough to put in extra hours and try to push more content on the blog to get people to read it. Now, it is more for myself. It has been 6 years but on certain days, I feel like I am still finding my groove. Nothing wrong with that. Blogging is a rite of passage and you have to come full circle to realize that it is a part of you and that you are not a part of it. Sometimes, you might need to step away from it for a while to want to come back to it. It isn’t always easy, frustrating even because it takes a part of your soul to put yourself out there. But if you don’t expect a thing, have fun, keep persisting and explore the learning curve it has to offer, it is truly worth it.

      Well done for persisting to the 1 year mark, it only gets easier from then on! 🙂

      Reply
  9. Willow

    Congratulations! Six years is a big accomplishment – and I can only imagine how good it feels. I consider food blogging, at least for me, to be such a labor of love… six years in I can absolutely understand how it just becomes you. You can’t start and continue something like this without passion, and it shows through in each post.

    These muffins look increddible – I’m bookmarking them as a ‘must make’! Thanks for another wonderful post. 🙂

    Reply
  10. Kaytee @ Little Red

    Congratulations on your milestone! I’ve been looking for a sweet quinoa recipe, and this looks like just the thing.

    Reply
  11. Farwin

    Love your blog,Sneh ! Congrats on 6 years of blogging ! It’s a huge achievement and here’s to more !!!

    Reply
  12. Katia

    Congratulations Sneh, 6 years is such a long time! I started my Italian food blogging 3 years ago (while my English blog is just a brand-new one!)
    I’m so glad I stopped by: I love your pictures and your recipes and these quinoa muffins look so good and healthy… I’ll definitely try them soon!

    Reply
  13. Peter G | Souvlaki ForThe Soul

    Congratulations on your 6 years of blogging Sneh! Love the quinoa muffins too…thank you for sharing this!

    Reply
  14. Richa@HobbyandMore

    Congratulations on the 6 years.. those muffins look very moist. love the first shot!

    Reply
  15. Lyn @LovelyPantry

    This is such an inspiring accomplishment. Congratulations! I’m almost at my one year mark, but the journey still feels like I’ve only just begun. I absolutely adore your blog and photography. Quinoa is my favourite grain, so of course I think this recipe is superb. I am now following you on FB and Twitter. Well done, Sneh! 🙂

    Reply
  16. Jeanine

    Wow, 6 years, congrats! These muffins look delicious. Such a good idea to keep cooked quinoa on hand.

    Reply
  17. Nichole

    Congratulations on successfully hitting the six-year mark. =) I think I’ve visited a million blogs (I’m a huge fan of foodgawker) and there are a handful that I constantly return to for inspiration and ideas and yours is most definitely one of them. I haven’t made any comments yet – and I’m so not a fan of Facebook or Twitter – but trust me, I’m out here quietly and thoroughly enjoying everything that you post. Thank you for sharing your beautiful recipes, pictures and words. It’s greatly appreciated.

    Reply
  18. Petra

    Congratulations on your 11th anniversary and 10 years of blogging! Love the idea of your quinoa muffins, they are on my to-do-list for the weekend.

    Reply
  19. Eha

    Selfishly speaking: thank you so much for ‘staying in’ there. When I find one of your posts amongst my rather voluminous mail, I relish the time when I can open and read. Rather cheekily I do wonder whether we knew and cared and used quinoa way back then – don’t quite remember 🙂 ! Huge congratulations!!

    Reply
  20. anh

    Congrats on 6 years of blogging!! I have been blogging that long, too. Goshhhh!!

    Reply
  21. Lorraine @ Not Quite Nigella

    A big congratulations Sneh on your six years and may there be many more! Your photography is inspirational and beautiful! 😀

    Reply
  22. Cakeboule

    Wow a whole 6 years of food blogging that is impressive. It shows that you are still enjoying it. Blogging seems to take while to get used too but as you said it becomes part of you after a while so I look forward to the future and seeing where I end up.

    Reply
  23. chocolatesuze

    woohoo happy bloggiversary!! and here’s to many more years to come!

    Reply
  24. Gaby

    Congrats on these 6 years, you’re a fantastic blogger!

    Reply
  25. Anita Menon

    6 years is a big , big deal. Hearty congratulations!! Wishing you many many more years of blogging, writing and photography.

    Reply
  26. Berlin Lunchbox

    Congrats on 6 years! We have been blogging for 3 months, and are definitely at the beginning of the process. Still trying to find that style!

    Your persistence (and a bunch of your recipes) are a true inspiration!

    Reply
  27. marissa @ the boot

    what a feat! six years! congratulations and keep up the great work. (that’s cute about your anniversary night!)

    Reply
  28. Yasmeen @ Wandering Spice

    Sneh, you rock. Simply put but it’s true – just love your recipes and photographs, reading your stories and learning more about you. Here’s to another 6 years.

    I’ve got to try these quinoa muffins. I have some of Heidi Swanson’s books, too. Should really crack them open more often! These look like the perfect excuse 🙂

    Reply
  29. Emily

    Hi, I was just wondering what you would recommend using in place of wheat germ? This recipe looks so good!

    Reply
  30. Laura

    The batter for this recipe also makes the most delicious little pancakes!

    Reply

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