Quinoa muffins with dark chocolate, dried cherries and cardamom

Ingredients

• 100 g quinoa flour
• 200 g semi-whole wheat flour
• 2 tablespoons cornstarch
• 2 teaspoons cream of tartar
• a pinch of whole sea salt
• 1 teaspoon baking soda
• half a teaspoon cardamom powder
• 200 ml plain (unflavoured) and unsweetened rice milk
• 70 ml extra virgin olive oil
• 80 g rice malt syrup
• 20 ml maple syrup (grade C)
• 100 g dark chocolate (70% cocoa), broken into pieces
• 3 handfuls of dried sour cherries

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Preparation

• Preheat oven to 180° C. In a large bowl, combine the quinoa flour, wheat flour, cornstarch, cream of tartar, salt, baking soda, cardamom powder and stir to blend well.
• In another bowl combine the milk, olive oil, rice malt syrup, maple syrup and whisk well. Fold the wet ingredients into the dry ingredients.
• Stir gently until the ingredients are combined but make sure you don’t over mix the batter. Add the chocolate and cherries and give another stir just to make sure they’re evenly incorporated into the batter.
• Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean.
  
• Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to let cool.

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