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
Shop Ingredients
Makes 30 servings
Not Available
Bob's Red Mill 100% Stone Ground Whole Wheat Flour - 5 Pound
$6.49$1.30/lb
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
$6.99$1.40/lb
Rumford Baking Powder - 8.1 Ounce
$4.59$0.57/oz
Not Available
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Nonfat Plain Greek Yogurt - 24 Ounce
$3.99$0.17/oz
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh Thyme Organic Vanilla Extract - 4 Ounce
$15.99$4.00/oz
Not Available
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$3.99
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Navel Oranges - 0.8 Pound
$1.19 avg/ea$1.49/lb
Raspberries - 6 Ounce
Sale
$2.99 was $3.99$0.50/oz
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
- 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.