I want to try making the recipe for Superfood Muffins, from Hannah Kaminsky's Bitter Sweet blog. However, I really, REALLY don't like orange juice. Do you think the orange juice affects the food-chemistry of the muffins? Can I replace it with water or extrat soymilk? Or maybe water with a little lemon juice?
2 Cups Whole Wheat Pastry Flour
1/2 Cup Rolled Oats
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Flaxseeds
1 Cup Fresh or Frozen Blueberries
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/4 Cup Canola Oil
1/2 Cup Amber Agave Syrup
1/4 Cup Dark Brown Sugar, Packed (Optional)
1/4 Cup Plain Soymilk
1/2 Cup Orange Juice
Turbinado Sugar (Optional)
Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
Separately, combine the cooked quinoa, oil, agave, brown sugar [if you prefer a sweeter muffin], soymilk, and orange juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
Bake for 18 - 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.