Basic Fruit Muffins

1/2 C quinoa
2/3 C water
3/4 C purple barley flour
3/4 C whole wheat flour
1/2 C coconut
1/2 C ginger bits

1/2 C cacao nibs
2 t. baking powder
2 t. ginger

2 t. cinnamon
1/2 C sugar
3/4 C olive oil
2 eggs
1/2 C milk
2 t vanilla

4 bananas (or 1 can butternut squash or pumpkin or sweet potato)
3 stalks rhubarb (or 12 oz. raspberries/blueberries or chopped apples or...)

optional: cranberries, orange zest, orange juice

Combine quinoa and water in a small pot.
Bring to a fast simmer over high heat, then cover with a lid and turn heat to low.
Cook for 17 minutes (or until water is gone), then set aside with lid on.

Combine  flours, coconut, ginger bits, cacao nibs, baking powder, and spices in large mixing bowl.
Whisk together sugar and olive oil in another bowl.
Whisk eggs into sugar mixture.
Whisk milk and vanilla into sugar mixture.

Puree bananas (or open can) and add to sugar mixture
Fold sugar mixture into flour bowl.
Fold fruit into flour/sugar mixture.
Fold quinoa into flour/sugar/fruit mixture.
Fill muffin cups (approx 18).
Bake at 400 degrees F for 20 minutes.

Triple-Ginger Muffins

3/4 C whole wheat flour
3/4 C pastry flour
3/4 C bran
1 t ground ginger
1 t ground cinnamon
1 t baking soda
1/2 t ground cardamom
6 T minced crystallized ginger
1/2 C olive oil
1/2 C packed brown sugar
1/2 C sugar
2 eggs
2 T grated fresh ginger
1/2 C buttermilk

Preheat oven to 400 F
Combine first 8 ingredients in medium/large bowl.
Combine olive oil and sugars in another bowl, then mix in eggs, then ginger and buttermilk.
Stir latter ingredients into first bowl.
Transfer into muffin cups in muffin tin(s).
Bake approximately 20 minutes.