Quinoa Squash Muffins

Name: Quinoa Squash Muffins
Ingredients: 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

20 ingredients

5 steps

Ingredients

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

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.