Makes 12 large muffins
Ingredients:
1 cup dried quinoa
1 and a half cups raisins
1 cup mixed chopped nuts
2 eggs
3 tablespoons honey
1 teaspoon mixed spice
1 teaspoon ginger
1 teaspoon baking powder
Method:
1) Bring the quinoa to the boil with two cups of water and once boiling, whack a lid on it and leave for twenty minutes. I did some yoga in this time which was lovely and relaxing, and when I returned, the quinoa had doubled in size, gone kind of transparent and fluffy which is ideal.
2) Preheat the oven to 180 degrees fan and line a muffin tray with some funky cases.
3) Into the saucepan which you prepared the quinoa in, put in all the other ingredients and mix thoroughly.
4) Divide the mixture between the cupcake cases and bake for about 30 minutes or until they feel like they are quite firm.
5) Leave to cool on a rack.
I enjoyed two of these bad boys with yoghurt straight from the oven - they taste just like carrot cake which is always a winner. I whacked the rest in the freezer and have been enjoying one a day at work ever since making. Perfect end to a lunch or as an afternoon snack.