Quinoa & Flax Muffins

I recently found a muffin recipe on the back of a hot cereal box that was too good not to share.  Just reading over the ingredients, I knew I had to try it.  And it did not disappoint!

The cereal is: Hodgson Mill Multi Grain with Quinoa & Flax Hot Cereal.

The recipe is:

• 1 cup of Hodgson Mill Multi Grain Hot Cereal
• 1 cup of flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 1/2 cup of sugar
• 1 cup carrots, shredded
• 1 cup apples, peeled and chopped
• 1/2 cup milk
• 2 eggs
• 1/4 cup oil
• 1 tsp. vanilla

I substituted 1/4 cup of brown sugar and 1/4 cup of honey for the 1/2 cup of sugar.  I used coconut oil.  There were chopped pecans in the recipe originally, but I generally don't like nuts in my baked goods.

Preheat the oven to 400 degrees.  Line 12 muffin cups with paper liner, or grease the muffin tin.  Blend together the dry ingredients.  Add remaining ingredients and mix until well blended.  Batter will be thick.  Spoon into muffin cups and bake for 20-22 minutes, or until golden brown.

So good!

Quinoa and Black Bean Chili

Our family has been eating less meat lately, so I've been adding quinoa to our chili instead.

First, I cook a cup of quinoa in a flavorful chicken stock.  Then, in a deep cast iron skillet, I pour 30 ounces of tomato sauce and add 30 ounces of beans (I like 15 ounces of black beans and 15 ounces of kidney beans.)  I season generously with salt, pepper, onion powder, garlic powder, cumin, and paprika.  Then I add the cooked quinoa.  I let it simmer for about 20 minutes.  We like ours topped with shredded cheddar cheese and sour cream, and my favorite cornbread on the side.