lemon blueberry muffins.

In my first year of university I was the girl in the chemistry lab who would spill test tubes of chemicals, break beakers full of boiling solution and drop perfectly formed crystals moments before weighing her final product.

Science doesn't make sense when it's fancy structures and big long words in lab manuals.  

Fast forward a few years, and I am still enrolled in lab courses.

I've traded my lab coat for an apron, and acetylsalicylic acid for flour, butter and sugar.  

Science makes sense when it's delicious ingredients in recipe books.  

 I get to see how eggs contribute leavening, binding and structure.  I get to see how you can trade sugars and flours and still have delicious baked goods.  Now cooking and baking is not only for fun, but it is for credit.  

this week?  eggs and dairy.  

next week? flours and baked goods.  

see... I'm so keen than I read ahead!

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lemon and blueberry muffins.

These muffins were incredibly tasty, especially warm out of the oven.  The lemon lent a tart edge to the rich and buttery taste of the sweet muffin.  The sour cream complemented this combination by contributing a smooth, tangy flavor. The muffin was moist and tender, and the quinoa provided hints of nutty, chewiness throughout. The proportion of blueberries was excellent, as they added a juicy sweetness with every bite.   

yield: 12 muffins
source: quinoa 365

the goodies:

- 1/2 c. uncooked quinoa
- 1 c. water
- 1 1/2 c. whole wheat flour
- 1.5 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. cinnamon
- zest of 1 lemon
- 3/4 c. sugar
- 1/4 c. vegetable oil
- 1 egg
- 1/2 c. sour cream
- 3 tbsp. fresh squeezed lemon juice (~ 1 lemon)
- 1 tsp. vanilla extract
- 1 c. frozen blueberries (not thawed)

the fun part:

1. Bring the quinoa and water to a boil in a small saucepan.  Reduce to a summer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 15 minutes to allow the quinoa to cook longer and become plumper.  Remove the lid and fluff with a fork.  Set aside to cool.
2. Preheat the oven to 400 degrees Fahrenheit.  Line a 12-cup muffin pan with paper liners.
3. Combine the flour, baking powder, salt and cinnamon in a medium bowl.  Stir in the lemon zest and 1 ¼ cups (310 mL) of the cooked quinoa, breaking up any clumps.
4. Whisk the sugar and oil in a large bowl, then add the sour cream, egg, lemon juice and vanilla. Stir until the mixture is thoroughly blended.
5. Toss the frozen blueberries in the flour mixture.  Fold the flour mixture into the sugar mixture.
6. Drop the batter by large spoonfuls into the muffin cups. Bake on the center oven rack for 25 to 30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean.  Cool in the pan.

{enjoy!}

what your body will like:

1 serving = 1 muffin:

185 calories - 28 g carbs = 7 g fat - 3 g protein - 2 g fiber