Quinoa-Oat Apple Muffins

• For Streusel Topping:
• Note:Double if you like lots of streusel
• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar (or brown sugar)
• pinch salt
• 1/4 tsp cinnamon
• 1 tbsp melted butter
• 1/4 cup pecans or walnuts, chopped (optional)
• For Muffins:
• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup quinoa flour (see cook's notes)
• 1/3 cup old-fashioned oats
• 1/4 cup packed brown sugar
• 2 tsp baking powder
• pinch of baking soda at altitude (1/2 tsp at sea level)
• scant 1/2 tsp salt at altitude (1/4 tsp sea level)
• 1/4 cup maple syrup or agave nectar
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 2 large or extra-large eggs
• 1 tsp vanilla
• 1 chopped apple (alternatively could use sweetened dried cranberries or other fresh or dried fruit - about 1 cup)
• Special Equipment: 2 1/2-inch muffin cups

1. Position rack in center of the oven. Preheat oven to 400u0b0F. Coat muffin pan with oil spray, or insert paper muffin liners.
2. In a small bowl, mix together all dry streusel topping ingredients. Then pour in the melted butter and rub everything together with your fingertips to make crumbs. Set aside.
3. Whisk together the dry muffin ingredients (flours, oats, brown sugar, baking powder, baking soda, salt) in a large bowl.
4. In a medium bowl, first whisk the eggs until lightly beaten, then whisk in the maple syrup, buttermilk, oil, and vanilla. Pour over the dry ingredients. Stir until just combined. Stir in the fruit.
5. Fill the muffin tin 3/4 of the way full with batter. Sprinkle streusel topping over batter. Fill any empty muffin tins with water.
6. Bake in oven for 20-24 minutes, or until golden brown and a cake tester inserted in the center comes out clean.
7. Let cool for a few minutes before eating.
8. Cook's notes: Bob's Red Mill makes quinoa flour. You can also grind your own quinoa into flour using a spice mill.

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Taken from www.epicurious.com/recipes/member/views/quinoa-oat-apple-muffins-50102317 (may not work)