Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Ingredients

• 1/4 cup cooked quinoa
• 2/3 cup whole wheat pastry flour (Terra Bella Farm, Auxvasse, MO)
• 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 cup dark brown sugar
• 1/3 cup natural peanut butter (the last of my Sappington Farmer's Market stash)
• 1/4 cup salted butter softened
• 2 eggs (from Happy Chickens, Warrenton, MO)
• 1 1/2 tsp. vanilla extract
• 2/3 cup milk
• 1/2 cup dried cranberries, or any dried berries
• 1/2 cup dark chocolate chips (Patric Chocolate, Columbia, MO)

Cooking Directions

1. Heat oven to 400 degrees.
2. In a medium bowl, whisk both flours, baking powder, cinnamon until well blended.
3. In a large bowl, beat brown sugar, peanut butter and butter with a hand mixer for about 5 minutes. Beat in eggs and vanilla until smooth then add quinoa.
4. Reduce mixer to low and slowly mix in milk.
5. Fold flour mixture into wet ingredients, then fold in berries and chocolate.
6. Fill prepared muffin tins with scoops of batter to 2/3 full.
7. Bake at 400 degrees for 20 minutes.