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

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.