Trail Mix Muffins

This is not a simple recipe. It's not incredibly complicated, either, but because it requires cooking, mixing, whisking, and baking, it's not one to try out when you have little time on your hands. I have to admit that I didn't read ahead enough on this recipe (after all, they are muffins. How complicated could they be?) As a result, I found myself scrambling for time to get them done and to the hospital on time (to visit one of my dearest friends who is fighting with everything she has against a horrific case of pneumonia and to get some meals to her husband and kids - if you have a moment, please, please, please say a prayer). However, these muffins were so incredibly delicious that I had to take a moment to day to post the recipe because they are so worth it. Please note, the original recipe calls for chunky peanut butter. My version below calls for sunflower butter, because our little C is allergic to peanuts. If you don't have a peanut allergy, replace the exact amount of sunflower butter with your favorite nut butter.

You need:
1/4 c. quinoa
2/3 c. whole wheat flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/2 c. plus 2 tbsp. sunflower butter
1/4 c. unsalted butter cut into chunks
1 lg. egg yolk (at room temperature)
1 1/2 tsp. vanilla extract
2/3 c. low fat milk
1/3 c. dried cranberries
1/3 c. mini-chocolate chips
2 lg. egg whites at room temperature

Fill a medium saucepan with water and bring it to a boil over high heat. Add the quinoa, reduce the heat to low, and simmer until the grains have popped open and appear translucent, about 12 minutes. Drain the grains in a fine mesh sieve and rinse them with cool water.

Position the rack in the center of the oven and heat to 400 degrees . Grease or spray the wells of your muffin tin. In a medium bowl, whisk together both flours, and the baking powder, cinnamon, and salt until well blended. In a large bowl, with a hand mixer set at medium speed, beat together the brown sugar, sunflower butter, and butter, scraping down the sides as needed, until smooth and creamy, about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce the mixer's speed to low and gradually beat in the milk.

With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in the cranberries and chocolate chips until they're evenly distributed in the batter. In a large bowl with a mixer set at high speed, beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter. With a large spoon or ice cream scoop, fill each well of the muffin tin three-quarters full with batter. Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through. Cool them in the pan for 5 minutes, then transfer them to a rack to cool completely.