Ingredients
- 1 portion of freshwater
- Half portion of uncooked quinoa, rinsed thoroughly
- One and a half portions of all-purpose flour
- One portion of whole wheat flour
- A dash of salt
- One and a half dashes of ground cinnamon
- One and a half dashes of baking powder
- A dash of baking soda
- A pinch of ground cloves for optional flavor
- A pinch of ground nutmeg for optional flavor
- A pinch of ground allspice for optional flavor
- A pinch of ground ginger for optional flavor
- A pinch of cayenne pepper for optional spice
- One and a half portions of shredded squash
- One and a half portions of plain yogurt
- Half portion of brown sugar
- Half portion of raisins
- Half portion of chopped walnuts
- Two cracked eggs
- A hint of vanilla extract
Step 1
Begin by heating water and quinoa in a saucepan until it boils, then lower the heat and let it simmer until the quinoa is soft and has absorbed all the water, typically around 15 to 20 minutes.
Step 2
Meanwhile, preheat your oven to 375 degrees F (190 degrees C) and either grease 18 muffin cups or line them with paper liners for easy removal.
Step 3
In a separate mixing bowl, combine a blend of all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and a hint of cayenne pepper for a flavorful kick.
Step 4
In a large mixing bowl, combine the cooked squash, creamy yogurt, sweet brown sugar, plump raisins, crunchy walnuts, eggs, and fragrant vanilla extract. Gently fold in the flour mixture until just combined before spooning the batter into the prepared muffin cups.
Step 5
Bake these delectable muffins in the preheated oven until they turn a lovely golden brown, usually around 30 minutes. Enjoy the delightful aroma that wafts through your kitchen as they bake to perfection.
Extra Tips & Suggestions
- 1. Keep your savory quinoa squash muffins fresh and moist by storing them in an airtight container. This will help retain their delicious flavors and textures.
- 2. For longer storage, you can wrap the muffins individually in plastic wrap and place them in a resealable bag before storing them in the fridge. This will also make them easily accessible for a quick snack or meal.
