Raspberry Quinoa MuffinsRaspberry Quinoa Muffins
Raspberry Quinoa Muffins
Raspberry Quinoa Muffins
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Recipe - Downers Grove, IL
Raspberry Quinoa Muffins
Raspberry Quinoa Muffins
Prep Time30 Minutes
Servings30
Cook Time15 Minutes
0
Ingredients
1 cup white quinoa
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. Fresh Thyme baking powder
1/2 tsp. Fresh Thyme baking soda
1/2 tsp. Fresh Thyme fine sea salt
1 1/2 cups plain Greek yogurt
1/2 cup Fresh Thyme honey
1 tsp. Fresh Thyme vanilla extract
3/4 tsp. orange oil or extract
2 Fresh Thyme large eggs
1/2 cup unsalted butter, melted and cooled
1 Tbsp. orange zest
1 1/2 cups fresh raspberries
Sanding sugar, optional
Directions
  1. Cook quinoa according to package directions. Preheat oven to 375°F and line muffin cups with paper liners; set aside. 
  2. In a medium bowl, combine quinoa with whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.  
  3. In a separate medium bowl, whisk together yogurt, honey, vanilla, orange oil, and eggs until smooth.  
  4. Add wet ingredients to dry ingredients. Add melted butter and stir until well combined. Gently fold in orange zest and raspberries.  
  5. Fill prepared muffin cups three-fourths full with prepared batter. Top with sanding sugar, if desired.  
  6. Bake 15 minutes or until a wooden toothpick inserted into centers comes out clean. 
  7. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.
Nutritional Information

Each muffin contains:  112 calories, 4 g fat, 2 g saturated fat, 0 g trans fat, 23 mg cholesterol, 118 mg sodium,  16 g carbohydrates, 2 g fiber, 5 g sugar, 3 g protein. Daily values: 3% vitamin A, 2% vitamin C, 3% calcium, 4% iron

30 minutes
Prep Time
15 minutes
Cook Time
30
Servings

Shop Ingredients

Makes 30 servings
1 cup white quinoa
Not Available
1 1/2 cups whole wheat flour
Bob's Red Mill 100% Stone Ground Whole Wheat Flour
Bob's Red Mill 100% Stone Ground Whole Wheat Flour - 5 Pound
$6.49$1.30/lb
1/2 cup all-purpose flour
King Arthur Flour All-purpose Unbleached Flour
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
$6.99$1.40/lb
1 Tbsp. Fresh Thyme baking powder
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
1/2 tsp. Fresh Thyme baking soda
Fresh Thyme Pure Baking Soda
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
1 1/2 cups plain Greek yogurt
Fresh Thyme Nonfat Plain Greek Yogurt
Fresh Thyme Nonfat Plain Greek Yogurt - 24 Ounce
$3.99$0.17/oz
1/2 cup Fresh Thyme honey
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
1 tsp. Fresh Thyme vanilla extract
Fresh Thyme Organic Vanilla Extract
Fresh Thyme Organic Vanilla Extract - 4 Ounce
$15.99$4.00/oz
3/4 tsp. orange oil or extract
Not Available
2 Fresh Thyme large eggs
Fresh Thyme Cage Free Large Grade A White Eggs
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
1/2 cup unsalted butter, melted and cooled
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 Tbsp. orange zest
Navel Oranges
Navel Oranges - 0.8 Pound
$0.79 avg/ea$0.99/lb
1 1/2 cups fresh raspberries
Raspberries
Raspberries - 6 Ounce
Sale
$1.99 was $3.99$0.33/oz
Sanding sugar, optional
Wholesome Organic Fair Trade Raw Cane Turbinado Sugar
Wholesome Organic Fair Trade Raw Cane Turbinado Sugar - 24 Ounce
$6.79$0.28/oz

Nutritional Information

Each muffin contains:  112 calories, 4 g fat, 2 g saturated fat, 0 g trans fat, 23 mg cholesterol, 118 mg sodium,  16 g carbohydrates, 2 g fiber, 5 g sugar, 3 g protein. Daily values: 3% vitamin A, 2% vitamin C, 3% calcium, 4% iron

Directions

  1. Cook quinoa according to package directions. Preheat oven to 375°F and line muffin cups with paper liners; set aside. 
  2. In a medium bowl, combine quinoa with whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.  
  3. In a separate medium bowl, whisk together yogurt, honey, vanilla, orange oil, and eggs until smooth.  
  4. Add wet ingredients to dry ingredients. Add melted butter and stir until well combined. Gently fold in orange zest and raspberries.  
  5. Fill prepared muffin cups three-fourths full with prepared batter. Top with sanding sugar, if desired.  
  6. Bake 15 minutes or until a wooden toothpick inserted into centers comes out clean. 
  7. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.