Quinoa Squash Muffins

Quinoa Squash Muffins

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
moonl8
Recipe by  moonl8

“Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

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Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  3. Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
  4. 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.
  5. Bake in the preheated oven until golden brown, 30 minutes.

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Review (1)

Rate This Recipe
RVISSER1
2

RVISSER1

The texture was wonderful but it could have used more flavor! I used butternut squash and 1 cup of cooked quinoa (I was trying to use up leftovers). Next time I would add a touch more sugar and twice the cinnamon. Also, I stirred the quinoa in with the wet ingredients since the recipe did not stipulate when to add it in.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Perfect Butternut Squash Muffins

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