Try these Easy Rice and Quinoa Fruit Muffins for quick, on-the-go snacks. Made with soy and gluten-free baking mix, they make a great breakfast or tasty snack when you’re on the go!
Breakfast is a piece of cake with Minute® Instant Rice & Quinoa and the perfect recipe! Kick off your morning with these fluffy Rice and Quinoa Fruit Muffins and you’ll see exactly what we mean. Prepare them ahead of time and you’ll have the ideal on-the-go snack for the entire week.
Preheat oven to 425°F.
Prepare rice and quinoa according to package directions, substituting juice for water. Set aside and let cool.
Combine egg, soy milk and agave in a medium bowl. Stir in rice and quinoa and dried fruit. Gently fold in baking mix, blending just until combined.
Coat a 12-cup muffin tin with nonstick cooking spray.
Divide batter between cups and bake for 20 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack and let cool completely.
For 6 jumbo-size muffins, bake for 30 minutes.
For 24 mini-muffins, bake for 15 minutes.
Don’t ruin your diet with high fat, bad for you, store-bought muffins. Make these Rice and Quinoa Fruit Muffins and enjoy homemade bites of fruity, fluffy, whole-grain goodness. Perfect as a last-minute breakfast option or for an afternoon snack, these muffins are as versatile as they are easy to make.
In just 30 minutes, these muffins bake to golden perfection. They’re not only simple, they’re also made with good-for-you ingredients. Besides their chewy fruit and quinoa center, these muffins use gluten-free baking mix and are also lactose-free, since they get their moisture from soy milk and apple juice.
This recipe yields 12 muffins total, giving you the perfect amount for a week of breakfasts and ready-to-go snacks. Bring them to the office and add some butter or your favorite jam or pair them with a Four Grains, Berries and Yogurt with Quinoa parfait.