Quinoa and Cranberry Muffins

Total Time:
1 hour
12 Servings
Skill Level:

Perfect as a snack or breakfast on the go!


1 cup of quinoa, rinsed – Quinoa Tri-Colour
1/4 cup of vegetable oil
2 cups of all purpose flour
1 cup of brown packed sugar
3/4 cup of milk
1 1/2 teaspoon of baking powder – Baking Powder, Double Acting
1 teaspoon of salt
3/4 cup of Dried Cranberries
1 egg
1 teaspoon of vanilla extract


Preheat heat oven to 350 degrees.
Add quinoa to 1 cup of boiling water, reduce to simmer until water has been absorbed by the quinoa (usually 10 to 12 mts)
Brush muffin tin with vegetable oil, then lightly dust with flour.
In a bowl, mix together flour, brown sugar, baking powder and salt, Add 2 cups of cooked quinoa and the cranberries.
In a separate bowl whisk together vegetable oil, milk, egg and vanilla extract and add to flour mixture.

Pour mixture evenly across 12 muffins and bake for 25 to 30 minutes or until toothpick comes out clean.

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