Ingredients
18
18 servings
- •1 cup water
- •½ cup uncooked quinoa, rinsed and drained
- •1 ½ cups all-purpose flour
- •1 cup whole wheat flour
- •½ teaspoon salt
- •1 ½ teaspoons ground cinnamon
- •1 ½ 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 ½ cups shredded squash
- •1 ½ cups plain yogurt
- •½ cup brown sugar
- •½ cup raisins
- •½ cup chopped walnuts
- •2 eggs
- •1 teaspoon vanilla extract
Instructions
- 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.
Nutritional Facts
Per 18 servings
- Calories: 161
- Carbohydrate: 28g
- Fat: 4g
- Fiber: 2g
- Protein: 5g
- Sugar: 11g
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