You can use cupcake liners for these muffins, but I tried it both ways and preferred the muffins made without liners. I loved how crispy they got. I’m thinking come fall, I’m going to have to try these pumpkin quinoa muffins. Not that I’m thinking about fall yet–we finally got summer here in Michigan! Enjoy!
Ingredients:
4 cups cooked and cooled quinoa (from 1 cup uncooked)
2 large eggs
1/4 cup canola oil
1/4 cup skim milk
2 cups all-purpose flour
1 and 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon finely ground black pepper
1/2 cup frozen peas, thawed
1 cup fresh spinach, chopped
1 teaspoon chopped fresh dill
1 zucchini, grated
1/2 cup reduced-fat crumbled feta
Directions:
Preheat oven to 350 degrees F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
In a large bowl, whisk together eggs, oil, and milk.
In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.
Best served immediately, but may also be refrigerated for up to one week or frozen. Reheat using microwave or oven.
Dining and Cooking