quinoa squash muffins

Ingredients

• Servings: 18
• 1 cup water
• 1/2 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch ground cloves (optional)
• 1 pinch ground nutmeg (optional)
• 1 pinch ground allspice (optional)
• 1 pinch ground ginger (optional)
• 1 pinch cayenne pepper (optional)
• 1 1/2 cups shredded squash
• 1 1/2 cups plain yogurt
• 1/2 cup brown sugar
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.