Smoked Quinoa, Tahini & Chocolate Muffins

Method

1. Bring the quinoa to boil in a saucepan with 100ml water, then reduce to a simmer and cover. Cook for 15-20 mins, or until all the water has been absorbed and the grains are fluffy. (You can do this well ahead of time.)
2. If you’re making the muffins immediately, spread the cooked quinoa evenly out on a wide plate to cool.
3. Preheat your oven to 200°C / 180°C fan. Grease and line a nine-cup muffin tin.
4. In a large bowl, whisk together the tahini, olive oil, brown sugar and water, until well combined and glossy.
5. In a separate bowl, weigh out and whisk together the flour, baking powder, bicarbonate of soda, and small pinch of salt.
6. Gently fold the dry ingredients into the wet, followed by the quinoa and the chopped chocolate. It should be a fairly loose mix (add a splash of water if it’s too thick).
7. Divide the mixture evenly across the prepared muffin tins, then sprinkle each one with an extra pinch of brown sugar.
8. Bake for 15-20 minutes, until puffed and golden at the edges. (Optionally, sprinkle with a tiny bit of smoked sea salt as they come out of the oven).
9. Allow to cool in the tin for 10 minutes before moving to a wire rack.