Cranberry, Almond, Quinoa and Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 2.9 g
  • Cholesterol: 16.5 mg
  • Sodium: 140.9 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.1 g

View full nutritional breakdown of Cranberry, Almond, Quinoa and Carrot Muffins calories by ingredient
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Sweet, tart, crunchy, fluffy, delicious! Sweet, tart, crunchy, fluffy, delicious!
Number of Servings: 12


    Milk, 2%, 0.5 cup
    Water, 1/4 cup
    *Ancient Harvest Traditional Whole Grain Quinoa, 1/2 cup dry
    Almonds, 0.33 cup, slivered
    *Cranberry Dried 65 grams
    *Flour, white, 1.5 cup
    Granulated Sugar, 0.5 cup
    Baking Soda, 1 tsp
    *Liberte 0% Greek Yogurt, 250 gram(s)
    Vanilla Extract, 1 tsp
    Egg, fresh, 1 large
    *All White 100% liquid Egg Whites (1/4 cup)
    Carrots, raw, 1 cup, grated
    Almonds, 0.33 cup, slivered
    *Cranberry Dried 65 grams


Preheat oven to 350.

Cook quinoa in milk and water according to package directions. Allow to cool.

Rehydrate cranberries by soaking in boiled water for ten minutes. Toast almonds in a dry pan until golden.

Mix flour, sugar and baking soda in a large bowl.

In a small bowl mix yogurt, vanilla, egg and egg white.

Pour wet ingredients into dry and stir to combine.

Fold in grated carrot, toasted almonds and rehydrated cranberries.

Place mixture into muffin tins and bake at 350 until a toothpick poked in the center emerges clean. For me, this was about thirty-five to forty minutes.

Serving Size: Twelve muffins.

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