QUINOA SQUASH MUFFINS
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.
Provided by moonl8
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.1 g, Cholesterol 21.9 mg, Fat 3.6 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 201.9 mg, Sugar 10.5 g
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Nhlaka Jobe
[email protected]These muffins were a bit too dry for my taste. I think I would have preferred them if they were a bit more moist.
Rabiu Rabiu
[email protected]These muffins were a great way to sneak some veggies into my kids' diet. They loved them!
Raina White
[email protected]I'm not a big fan of quinoa, but I really enjoyed these muffins. The squash and spices helped to mask the flavor of the quinoa.
Rooh Pk
[email protected]These muffins were a hit with my kids! They loved the sweet and savory flavor.
Gabrielle Ibbetson-Gachelin
[email protected]I made these muffins with almond flour instead of all-purpose flour and they turned out great! They were just as moist and flavorful as the regular version.
Indylovesyou Waiters
[email protected]These muffins were a little too dense for my taste. I think I would have preferred them if they were a bit lighter and fluffier.
Randhir Gupta
[email protected]I loved the flavor of these muffins! The squash and spices gave them a really unique and delicious taste.
rAjpoOT bhAtTi
[email protected]These muffins were so easy to make and they turned out so moist and fluffy. I will definitely be making them again.
Caryn Gaffney
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect fall breakfast or snack.
ONLY STATUS 4 YOU
[email protected]These muffins were a great way to use up some leftover squash. They were also a healthy and filling snack.
hashir yasir
[email protected]I'm not a big fan of squash, but I really enjoyed these muffins. The quinoa and spices helped to balance out the flavor of the squash.
Emmy
[email protected]These muffins were delicious! I especially loved the crispy edges.
Kamran siddeeq Kamran
[email protected]I followed the recipe exactly and my muffins turned out dry. I'm not sure what went wrong.
Pranav Sharma
[email protected]These muffins were a little too sweet for my taste, but I think that's just a personal preference. They were still very good.
Asher Gubler
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Ben Collins
[email protected]These muffins were easy to make and turned out perfectly. I will definitely be making them again.
Tshepiso Molishe
[email protected]I loved the combination of quinoa and squash in these muffins. It gave them a unique texture and flavor that I really enjoyed.
Jasmine Stavrinos
[email protected]These quinoa squash muffins were a hit with my family! They were so moist and flavorful, and the perfect grab-and-go breakfast or snack.