Blueberry-Pecan Quinoa Muffins

To really enjoy these, you have to appreciate the nutty flavor of quinoa.  If the quinoa flavor is a little too strong for your taste, try using 1 cup quinoa flour, 1 cup whole wheat flour. These muffins are fantastic snack on their own, or with a light spread of butter or margarine on them (as I prefer).  What is wonderful is that you can substitute any berry or nut for the blueberries and pecans.  You can also adjust the molasses and add a little more or less depending on your taste.  Molasses is wonderful for pregnancy because of its high iron content.

2 cups quinoa flour
3 teaspoons baking powder (aluminum free)
2-4 tablespoons molasses
2 eggs
1 cup milk (or soy milk, almond milk, etc.)
¼ cup melted butter (or apple sauce)
1 cup blueberries
1 cup coarsely chopped pecans (or other nut of choice)

Combine the dry ingredients in a bowl. In a separate, small bowl, combine the eggs, milk, melted butter (or apple sauce), and molasses. Add the wet ingredients to the dry and mix thoroughly, then gently fold in the berries to the batter.  Spoon the batter into greased muffin tins. Bake at 400 F for about 20-25 minutes, or until a toothpick comes out clean when insterted. Makes 12.