Another Quin-WOW Recipe

If you are convinced of the health benefits of quinoa but unsure about the taste or texture - or if you are a small child who thinks the below picture vaguely resembles a plate of cupcakes, then this recipe is for you.
These muffins are delicious (don't worry; Josh & the kids agree), don't taste too sweet, and they are very filling because quinoa has a lot of protein (it's not a true grain - it's a seed).
Serously, I think even the babysitter would eat these.

Almond-Quinoa Muffins
taken directly from Veganomicon (buy it. now.)

1 cup vanilla soy milk
1 tablespoon ground flaxseeds
1/4 cup canola oil
1/4 cup agave nectar or pure maple syrup
1/2 tsp vanilla extract
1 1/4 cups all-purpose or whole wheat pastry flour (I recommend the whole wheat pastry flour)
1/4 cup almond meal or almond flour (just grind up almonds in your food processor)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/4 cups cooked quinoa
1/2 cups finely chopped dried apricots or currants (I have also tried dates... mmmm, dates)

Preheat the oven to 350 and lightly grease a non-stick 12-cup muffin tin. In a medium-sized bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 min, then whisk in oil, agave nectar, and vanilla. In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone. Pour into the prepared muffin tin and bake for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean.