Quinoa & Apricot Muffins Recipe

Preheat the oven to 375°F (190°C) and line a muffin tray with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs and then add the melted butter, milk, and cooked quinoa. Stir well to combine.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Fold in the chopped dried apricots.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.