Mike Garten
Advertisement – Continue Reading Below
Cal/Serv:
174
Yields:
12
Total Time:
0
hours
30
mins
c.
all-purpose flour, plus more for dusting
c.
white quinoa (raw)
c.
plain whole-milk yogurt
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Heat oven to 325°F. Lightly coat 12-cup muffin pan with cooking spray and dust with flour.
- In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
- In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
- Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 min. Cool in pan 5 min., then transfer to wire rack to cool completely.
Nutrition per muffin: 174 cal, 6 g pro, 24 g carb, 4 g fiber, 10.5 g sugars (7.5 g added sugars), 7 g fat (1 g sat fat), 34 mg chol, 203 mg sodium
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
