


Raspberry Quinoa Muffins

Recipe - Downers Grove, IL

Raspberry Quinoa Muffins
Prep Time30 Minutes
Servings30
Cook Time15 Minutes
0Ingredients
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
- Cook quinoa according to package directions. Preheat oven to 375°F and line muffin cups with paper liners; set aside.
- In a medium bowl, combine quinoa with whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together yogurt, honey, vanilla, orange oil, and eggs until smooth.
- Add wet ingredients to dry ingredients. Add melted butter and stir until well combined. Gently fold in orange zest and raspberries.
- Fill prepared muffin cups three-fourths full with prepared batter. Top with sanding sugar, if desired.
- Bake 15 minutes or until a wooden toothpick inserted into centers comes out clean.
- 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
- Cook quinoa according to package directions. Preheat oven to 375°F and line muffin cups with paper liners; set aside.
- In a medium bowl, combine quinoa with whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together yogurt, honey, vanilla, orange oil, and eggs until smooth.
- Add wet ingredients to dry ingredients. Add melted butter and stir until well combined. Gently fold in orange zest and raspberries.
- Fill prepared muffin cups three-fourths full with prepared batter. Top with sanding sugar, if desired.
- Bake 15 minutes or until a wooden toothpick inserted into centers comes out clean.
- Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.