• Lauren

    posted on January 21, 2010 at 9:29 pm

    So… what’s your secret? Even with culinary school and lots of busyness, you manage a post almost every day!

    Not just that, but they look mighty good. I love the flavours =D. Very heavenly.

    [Reply]

  • jodie

    posted on January 22, 2010 at 7:53 am

    Love your low sugar idea –

    Can’t do dairy and it isn’t at all healthy for us – would you consider trying some non-dairy alternatives?

    [Reply]

    Amy Reply:

    @jodie, I have lots of recipes with non-dairy ingredients. I often use almond milk or hemp milk instead of regular milk in my cooking. In fact, on my recipes page you’ll find a recipe for how I make homemade almond milk. If you browse through there you’ll find some recipes that fit. Also, don’t be afraid to substitute dairy fats for oils and milk for almond milk or an equivalent non-dairy substitute. I do it all of the time.

    I know that dairy doesn’t work for all people but it’s not harmful. I don’t eat sugar or wheat – it’s not good for me. But it seems to work for so many others. :)

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  • Alta (Tasty Eats At Home)

    posted on January 22, 2010 at 7:53 am

    These sound so delicious. I love baking with quinoa flour too – I love the flavor.

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  • Aubree Cherie

    posted on January 22, 2010 at 8:47 am

    I like how you’ve used stevia as a combined element with agave! A little less calories but still sweet!

    Jodi suggested not using dairy.. since i can’t do dairy either, I use a non-dairy sour cream (just for baking) and I think that would work for this recipe! (would need to use the lemon juice trick instead of buttermilk as well probably?)

    I hope your classes are going well. Thanks for still posting all your great recipes even though you’ve been busy!

    ~Aubree Cherie

    [Reply]

  • Melissa

    posted on January 22, 2010 at 10:18 am

    Sweet, thanks! I was at Whole Foods yesterday and saw Quinoa flour but didn’t get it. Man I’m wishing I did now! I wasn’t sure what I’d use it for. Next time I go I will get it and make these for sure!

    I was reading on Food Renegade about how Agave is bad for you. Whats your take on this? I bought a bunch at Costco, now I don’t want to use it anymore.

    ~Melissa :)

    [Reply]

    Amy Reply:

    @Melissa, If I thought is was harmful I wouldn’t use it. For me, it’s a better choice than white sugar.

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    Helen Reply:

    @Melissa, I read on Dr. Mercola’s website that the reason that agave nectar is not all that it’s hyped up to be is because it still has as much fructose as high fructose corn syrup in it. So, it can still create insulin resistance. I’m still new to this, but from everything I’ve gathered, it seems that sugar no matter what form is something we should only allow ourselves in small doses and only once in a while.

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  • Jenn/CinnamonQuill

    posted on January 22, 2010 at 3:55 pm

    I can’t believe I’ve never actually used quinoa flour; thanks to your praise, I’ll have to get some :) The muffins look excellent.

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  • Kristi Rimkus

    posted on January 23, 2010 at 3:32 pm

    Yet another recipe I have to try. Quinoa is a favorite in my house. I would never have thought to use it in muffins. Caveman at Caution:Caveman Cooking gave me an Honest Award recently. Part of accepting the award is to pass it along to your favorite blogs. I’m passing it along to your blog. :)

    http://motherrimmy.com/wordpress/?p=4207

    Kristi

    [Reply]

  • Scott

    posted on January 23, 2010 at 5:16 pm

    A fellow blogger recently gave me the “Honesty Award.” One of the requirements is that I similarly award it to fellow bloggers. I thought you deserved it.
    See: http://fightthefatfoodie.blogspot.com/2010/01/honesty-award-me-really.html

    [Reply]

  • Iris

    posted on January 24, 2010 at 7:44 am

    Wow, these look so yummy! Looking at the picture is making it really hard to stay on my elimination diet! I can’t wait until I can start baking again!

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  • Ricki

    posted on January 24, 2010 at 2:11 pm

    I haven’t used much quinoa flour because I found the taste a bit strong (same with amaranth), but these look great, so maybe I need to try again! And baking with stevia can be a challenge, though I suspect combining with agave (or another sweetener) would help quite a lot.

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  • Ellen Allard

    posted on January 24, 2010 at 6:04 pm

    Hi Amy,

    These look wonderful. Like Ricki, I haven’t baked with quinoa flour because I’ve been concerned it would impart a bitter flavor to my baked goods. When I cook quinoa as a grain, I always rinse it numerous times to get rid of the bitterness from the sapocins in the grain. But since you can’t rinse quinoa flour (or can you??!!!?), I’m wondering if the other flavors might mask any bitterness. In any case, I’m going to give this recipe a try, as it looks fab!

    ~Ellen
    http://www.Iamglutenfree.blogspot.com

    [Reply]

    Amy Reply:

    @Ellen Allard, Quinoa flour has a unique taste but I don’t find it strong and have never thought it was soapy or bitter. I’m sure they handle that before they process it at the plant. I completely enjoy the flavor quinoa adds to my baked goods.

    In my opinion, amaranth has a stronger taste than quinoa.

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  • Winnie

    posted on January 24, 2010 at 7:29 pm

    These sound really good Amy, and thanks for linking to my breakfast blog carnival for Haiti!

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  • gfe--gluten free easily

    posted on January 24, 2010 at 7:30 pm

    Just beautiful. Such a great shot. At first from the angle, I thought they were individual muffin pans. ;-) I’ve been using lots of oranges in baking lately and enjoying the flavor. If I win the iHerb giveaway, I’m getting some quinoa flour to try. :-)

    Shirley

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  • Stacy

    posted on January 25, 2010 at 8:28 pm

    Ooh, I have never used quinoa in a baked good recipe. I’m inspired!

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  • lululu

    posted on January 27, 2010 at 8:52 am

    quinoa muffin sounds very interesting and creative! good inspiration!

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  • Gail

    posted on March 19, 2010 at 11:42 am

    Hi can you tell me what your high protein blend of flour is please that you mix with the quinoa. Can’t wait to get started on the recipe.

    Regards

    Gail

    [Reply]

    Amy Reply:

    @Gail, I actually use quinoa flour – it’s the grain ground into a flour for baking. If you go back to the recipe and click the link that I’ve put in there it will take you to where you can buy quinoa flour, or at least see the package.

    [Reply]

  • J Chang

    posted on January 31, 2011 at 11:23 pm

    I don’t think I could make a recipe with 20 ingredients. It would be too time consuming. Is there anything simpler amongst these recipes? I am interested in sugar free and gluten free cooking, but am somewhat discouraged after reading some of the recipes here.

    [Reply]

  • sue

    posted on April 14, 2012 at 2:36 pm

    These look yummy but I just spent over $50 at the store on the ingredients! They better be good muffins : )

    [Reply]

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