Buttermilk, Maple Syrup, Quinoa and Pecan Muffins

• 1 cup whole wheat flour
• 1/2 cup quinoa flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 4 tablespoons maple syrup or to taste
• 3/4 cup buttermilk
• 4 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup quinoa cooked
• 1/2 cup pecans chopped

1. Postion the rack in the middle of the oven.
2. Preheat the oven to 375F (190C).
3. Coat 12 muffin cups with cooking spray or brush with oil.
4. Sift together whole wheat flour, quinoa flour, baking powder, baking soda and salt in a medium bowl.
5. Add the eggs, maple syrup, buttermilk, canola oil and vanilla in a large bowl, and whisk until well blended.
6. Stir in the flour mixture until just incorporated, then fold in the cooked quinoa and pecans until well mixed.
7. Spoon into muffin cups, filling each 23 to 3/4 full.
8. Bake for about 25 minutes, or until lightly browned.
9. Remove from the oven and transfer onto a wire rack.
10. Cool in the tins for 10 minutes, then remove from the mold and let cool on a rack completely.
11. Serve or store at an air-tight container for a couple of days, or they can be frozen well.

whole wheat flour, quinoa flour, baking powder, baking soda, salt, eggs, maple syrup, buttermilk, canola oil, vanilla, quinoa cooked, pecans

Taken from recipeland.com/recipe/v/buttermilk-maple-syrup-quinoa-p-51974 (may not work)