Quinoa Squash Muffins - cooking recipe

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
Preparation
    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.

Leave a comment