Quinoa Squash Muffins recipe
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Ingredients
- 1 cup water ½ cup uncooked quinoa, rinsed and drained 1 ½ cups all-purpose flour 1 cup whole wheat flour ½ teaspoon salt 1 ½ teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 pinch ground cloves 1 pinch ground nutmeg 1 pinch ground allspice 1 pinch ground ginger 1 pinch cayenne pepper 1 ½ cups shredded squash 1 ½ cups plain yogurt ½ cup brown sugar ½ cup raisins ½ cup chopped walnuts 2 eggs 1 teaspoon vanilla extract
Nutrition Info
- 160.8 caloriescarbohydrate: 28.1 gcholesterol: 21.9 mgfat: 3.6 gfiber: 2.1 gprotein: 5.2 gsaturatedFat: 0.6 gservingSize: -sodium: 201.9 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Squash Muffins
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture, stir. Spoon batter into prepared muffin cups.
Bake in the preheated oven until golden brown, 30 minutes.