SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 3.5 g
  • Cholesterol: 7.7 mg
  • Sodium: 132.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.0 g

View full nutritional breakdown of Quinoa Lemon Blueberry Mini-Muffins calories by ingredient
Report Inappropriate Recipe

Quinoa Lemon Blueberry Mini-Muffins

Submitted by: CHEFJUNE

Introduction

This recipe is adapted from Quinoa-365 everyday superfood This recipe is adapted from Quinoa-365 everyday superfood
Number of Servings: 24

Ingredients

    1/2 cup white or golden quinoa
    1 cup water
    1-1/4 cups whole wheat flour
    1-1/2 t baking powder
    1/2 t salt (can use 1/2 t)
    1/4 t ground Cinnamon
    1 T grated lemon zest (aprox 1 lemon)
    3/4 cup white or cane sugar
    1/4 cup vegetable oil
    1/2 cup greek yogurt plain
    1 large egg
    3 T fresh lemon Juice
    1 t pure vanilla extract
    1 cup frozen blueberries (not thawed)

Directions

Rinse quinoa in cold water until no bubbles appear. Bring water to a boil in a small saucepan and add quinoa. Stir, reduce to a simmer, overe and cook for 15 minutes. Turn the heat off and leave the covered saucpan on the burner for an additional 15 minutes to allow quinoa to cook longer and become plumper. Remove the lid and fluff with a fork. Se aside to coll.
Preheat the oven to 400 degree. Use a non-stick mini muffin pan - you don't have to line them. combine the flour, bakin powder,salt and cinnamon in a medium bowl. Stir in the lemon zest and 1-1/4 cups of the cooked quinoa, breaking up any clumps. Whisk the sugar and oil in a large bowl, then add the yogurt, egg, elmon juice and vanilla. Stir until the mixture is well combined. Toss the frozen blueberries in the flour mixture. Fold the flour mixture into the sugar mixture. Drop the batter by spoonfulls just not quite to the rim of the baking cups. Bake on cetner oven rack for 20 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean. Cool thoroughly before removing. These freeze well - just put in ziplock baggie and take out when needed.

Serving Size: Makes 24-mini muffins

Number of Servings: 24

Recipe submitted by SparkPeople user CHEFJUNE.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe