Muffins with quinoa and roasted walnuts

Ingredients for 12 muffins:
1 cup whole wheat flour
1/2 cup quinoa flour. You can prepare it as grinding mill quinoa with herbs, ¼ cup at a time. Sift flour tritiated then go again what is left in the sieve grinder and add to the already sifted. Nothing should throw
2 h. L. Baking powder; 1/2. L. Baking soda; 1/4. L. Salt; 2 large eggs; 1/4 cup maple syrup or agave nectar; 3/4 cup cheese; 1/4 cup canola oil; 1 h. L. Vanilla; 1 cup cooked quinoa; 1/2 cup crushed / chopped roasted walnuts.

Method of preparation:
Preheat oven to 375 degrees with grill in the middle. 12 greased muffin molds. Sift together wholemeal flour, quinoa flour, baking powder, baking soda and salt.
In medium-sized bowl mix together the eggs, maple syrup, curd, canola oil and vanilla. Add to flour mixture, stirring vigorously, then add cooked quinoa and bake. Mix everything well.
Spread with a spoon in trays of muffins as full each 2/3. Bake 20-25 min. Until they are lightly brown.

Let them cool in the trays 10-something minutes, then remove them and leave to cool on a wire rack / stand.

Muffins stand in good condition two days, but can be frozen.

If you freeze in subtraction let it relax at room temperature overnight or warm them in the microwave.