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Myra’s Raspberry Maple Quinoa & Corn Muffins

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This week marks 29 years since my husband Drew and I moved onto our 2-1/2-acre backyard garden in Carmel Valley. I was just 20 years old, a city kid from New York, and I felt like I had landed in the Garden of Eden. Our little farm had long rows of the sweetest, most flavorful heirloom raspberries, and more than 100 fruit and nut trees. We converted the land from conventionally farmed to organic because we instinctively knew that food grown without dangerous chemicals had to be healthier for both people and our planet, and Earthbound Farm was born.

When you grow your own food, you don’t want any of it to go to waste. I quickly became a seasoned cook trying to figure out different ways to turn our day-old raspberries into something we could sell at our roadside stand. Since I have always loved muffins, particularly corn muffins, I often baked up raspberry corn muffins that many locals still talk about. The original recipe is in my first cookbook, Food to Live By, which starts off with a whole chapter of recipes featuring raspberries.

I created this new and unique raspberry corn muffin to commemorate the berry that launched Earthbound Farm almost three decades ago. They combine my love of corn with the nutritional benefits of quinoa and whole grains, the delicate crunch of pecans and the delectable taste of maple syrup. They are delicious! 

Happy 4th of July weekend to you, and happy 29th anniversary to Earthbound Farm. We greatly appreciate your support during this long and rewarding journey.

Enjoy the Earth’s delicious bounty!

                                                                                   

For Today’s Step, bake up a batch of these yummy muffins — perfect for breakfast or a midday snack. Fresh or frozen, choose organic raspberries whenever you can to get all the delicious, healthy flavor you want (without the pesticide residues you don’t). Then let us know what you think of the recipe in Comments below!

  • Raspberry Maple Quinoa & Corn Muffins

  • Makes 18 standard muffins or 54 mini muffins
  • Prep time: 30 mins  |  Cook time: 45 mins
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  • This recipe uses cooked quinoa, so I’m inspired to make them when I have leftover quinoa in the fridge, or to make extra quinoa to use in another dish (directions for cooking just the 3/4 cup required are included below). My family loves muffins, so I own a lot of different types of muffin tins. Mini muffins are always a special bite-sized treat, so I like to make some of each type. Mini muffins use 1/3 the batter of a standard muffin, so I often make 10 standard muffins and 24 mini muffins. If you decide to make some mini muffins, they will cook faster, so check on them sooner. These muffins are best the day they are made, but they revive nicely when toasted.
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  • Ingredients

  • Butter (for greasing muffin tins)
  • 1/4 cup White quinoa (or 3/4 cup cooked quinoa)
  • 1 cup Fine cornmeal
  • 1 cup Whole wheat pastry flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 3/4 cup Unsalted pecans (lightly toasted and chopped)
  • 2 large Eggs 
  • 1/2 cup Pure maple syrup
  • 1/4 cup Sugar
  • 1 cup Buttermilk
  • 4 tablespoons Unsalted butter (1/4 stick, melted)
  • 2 cups Fresh raspberries (or frozen raspberries, unthawed – see note)
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  • Directions

  • Position a rack in the middle of the oven and preheat oven to 400 degrees F. Generously grease the muffin tins with butter and set aside.
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  • If you are starting with raw quinoa, place the quinoa in a small sieve and rinse thoroughly under cold water. Transfer the quinoa to a small saucepan and add 1/2 cup of water. Bring to a boil over high heat, reduce heat to low, cover the pan and simmer for about 15 minutes, or until the liquid has been absorbed and the quinoa has turned translucent. Uncover and let cool while you proceed with the recipe. You should have 3/4 cup of cooked quinoa.
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  • Combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl and whisk to blend. Stir in the quinoa and pecans.
  • In another medium-size bowl, whisk together the eggs, maple syrup, sugar, buttermilk and butter. Add the wet ingredients to the bowl with the dry ingredients and stir until just combined. Gently fold in the raspberries.   
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  • Fill the regular muffin tins with 1/3 cup of batter, and/or fill the mini muffin tins to the brim. Bake until the tops are golden brown and a toothpick inserted into the center of the muffins comes out dry, 20 to 25 minutes for the regular-sized muffins and 15 to 16 minutes for the minis.
  • Cool the muffins on a rack for 10 minutes, then remove them from the tins. Serve warm or at room temperature. The muffins will keep, covered, for up to 2 days. For best results, reheat them in a toaster oven before serving.
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  • NOTE: If you are using frozen raspberries, be sure that they are completely frozen when you add them to the batter. This should be done at the last minute, just before you scoop the batter into the muffin tins.
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  • Calories per serving, 1 standard muffin: 160, Fat 7 grams, Cholesterol 30 mg, Sodium 190 mg, Carbohydrates 24 grams, Fiber 4 grams, Sugars 10 grams, Protein 4 grams.
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  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 2%, Vitamin C 6%, Calcium 8%, Iron 6%.

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