These muffins are best eaten on the day they are made
Serves 6
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You’ll never worry about your muffins getting all hard and dried out as they’re served with a splash of maple syrup. These sweet treats double as a light breakfast (apart from an afternoon pick-me-up) for being loaded full of grain and fruit, for a delicious, dense and moist-in-the-centre snack.


  • ½ cup (100 g) white quinoa
  • 2 eggs
  • ¾ cup (180 ml) pure maple syrup
  • ½ cup (140 g) Greek yoghurt
  • 2 tbsps canola oil
  • 1 tsp vanilla extract
  • 1 cup (135 g) gluten-free self-raising flour
  • 1 tsp gluten-free baking powder
  • 1¼ tsps ground cinnamon
  • 1 cup (80 g) quinoa flakes
  • ¾ cup (140 g) coarsely chopped dried figs
  • 3 fresh figs, halved

Preheat oven to 180 C. Lightly grease a 6-hole Texas (¾ cup/180 ml) muffin pan; line with paper cases.


Rinse and drain quinoa. Place quinoa and 1 cup (250 ml) water in a small saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 15 mins or until tender and water is absorbed. Remove from heat; stand for 10 mins, then fluff with a fork. Cool.


Combine eggs, ½ cup (125 ml) of the maple syrup, yoghurt, oil and vanilla. Sift flour, baking powder and 1 tsp of the cinnamon into a large bowl. Stir in quinoa flakes and chopped figs. Make a well in the centre; stir in the egg mixture and quinoa until just combined. Spoon mixture into paper cases; top with halved figs and sprinkle with remaining ¼ tsp cinnamon.


Bake muffins for 25 mins or until a skewer inserted into the centre comes out clean. Serve drizzled with remaining maple syrup.

TIP You can replace the dried figs with other dried fruit. Try sultanas and top with a cluster of small fresh grapes, or apricots and their fresh counterpart, or dates, topped with fresh sliced banana.


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