Preheat the oven to 375°F/190°C. Heat 2 tbsp. of the butter over medium low heat in a sauté pan. Add the apples, cinnamon, ginger, and nutmeg and stir to coat the apple pieces. Cook until the apple is softened, about 5 minutes, resisting the urge to stir too often so the pieces don’t break down. Once they are soft but not mushy, remove from the pan and let cool completely.
In a mixing bowl, beat the butter and brown sugar using an electric mixer until light and creamy. Add the egg, and beat until very pale and fluffy. Beat in the vanilla, salt, and baking powder to combine.
Fold the apples and quinoa into the butter mixture. Add half the flour and fold until just combined. Do the same with half the milk. Repeat until all the milk and flour has been just worked into the batter. Do not over-mix!
Grease a muffin tin or line it with muffin papers. Divide the batter into the tin filling to just below the rim. Top each muffin with chopped walnuts and bake in the oven until golden and a tester comes out dry when inserted in the center of a muffin, about 25 minutes.
When they are done, let cool in the tin for 5 minutes and then remove the muffins to a cooling rack (or devour them all instantly).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (531g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 650 (35%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 45.6g||228 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 192.4mg||59 %|
|Sodium 150.7mg||5 %|
|Potassium 403.8mg||11 %|
|Total Carbohydrate 305.2g||90 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 303.6g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1843
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