Quinoa Pecan Muffins

You can make your own quinoa flour just by grinding quinoa, about 1/4 cup at a time, in a spice mill. Once ground, sift the flour, then grind any whole quinoa that stays behind in the sifter. These are smallish muffins, moist, nutty and not too sweet.

• 1 cup whole-wheat flour
• 1/2 cup quinoa flour (see above for instructions on how to make your own)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large or extra large eggs
• 1/4 cup maple syrup or agave nectar
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 cup cooked quinoa
• 1/2 cup chopped pecans

1. Preheat the oven to 375 degrees with a rack in the middle. Oil 12 muffin cups. Sift together whole-wheat flour, quinoa flour, baking powder, baking soda and salt.

2. In a medium bowl, beat together the eggs, maple syrup or agave nectar, buttermilk, canola oil and vanilla. Quickly whisk in the flour mixture, then fold in the cooked quinoa and pecans. Combine well.

3. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the mold and cool on a rack.

Yield: Twelve muffins.

Advance preparation: These muffins will be good for a couple of days, and they freeze well. Thaw overnight or in the microwave.

Nutritional information per muffin: 188 calories; 10 grams fat; 1 gram saturated fat; 36 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 198 milligrams sodium (does not include salt added during cooking); 5 grams protein