Ingredients
- 2/3 cup quinoa, uncooked White Quinoa
- 1 1/3 cups water (for quinoa)
- 1/3 cup milk
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup strong, freshly brewed coffee, cooled
- 3/4 cup unsalted butter, melted and cooled
- 1 1/2 cups cane or ganulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup butterscotch chips
Preparation
- Bring quinoa and water to a boil in a heavy saucepan set to medium-high heat. Cover, reduce heat to low and cook for 10 minutes. Turn off heat and let sit, covered, for 10 minutes more. Fluff with a fork and transfer to the refrigerator to cool.
- Preheat oven to 350 degrees F. Line muffin pan with 12 muffin tins.
- Add milk, eggs, vanilla extract, almond extract, and coffee to a food processor. Blend to combine. Add 2 cups cooled quinoa and melted butter. Blend until smooth. Add sugar, cocoa powder, baking powder, baking soda and salt and blend until combined. Fold in butterscotch chips.
- Evenly distribute in each of the dozen muffin liners and transfer to the oven to bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes. Transfer to a baking rack to cool completely, or enjoy warm.
Preparation Time: 15 minutes
Yield: 12 person(s)
Cooking Time: 30 minutes
