Pumpkin Quinoa Muffins

Breakfast, Leslie's Featured Recipes.
Thanks to psyllium, quinoa and whole wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!

Ingredients

Quantity	Ingredients
2 1/2 cups/625 ml	whole wheat flour
2 tsp / 10 ml	cinnamon
1 tsp / 5 ml	cloves
2 tsp / 10 ml	baking powder
1/2 tsp / 2 ml	baking soda
1/4 tsp / 1 ml	salt
1/3 cup / 75 ml	quinoa, uncooked
1 cup / 250 ml	pure pumpkin puree
2/3 cup / 150 ml	low fat (1% MF or less) milk or soymilk
1/4 cup / 50 ml	canola oil
2	eggs
1/2 cup / 125 ml	brown sugar
1/4 cup / 50 ml	white sugar
1/4 cup / 50 ml	psyllium

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine flour, cinnamon, cloves, baking powder, baking soda, salt and quinoa.

In a separate bowl, combine pumpkin puree, milk, canola oil, eggs and sugars.

Add wet ingredients to dry ingredients; mix just enough to combine.

Pour batter into 16 lined muffin tins. Sprinkle psyllium on top of muffins.

Bake for 20 to 25 minutes, or until cooked through (when a knife inserted in the centre comes out clean).

Serves 16.