Nonstick cooking spray
1 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/4 cup fat-free milk
1 cup cooked quinoa*
1 cup shredded zucchini
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla
1 recipe Greek Yogurt Frosting
1/2 – 1 teaspoon finely shredded lemon peel
In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
In a medium bowl beat together eggs and milk. Add quinoa, zucchini, applesauce, oil, and vanilla; stir until well mixed. Add quinoa mixture to flour mixture, gently stirring to combine. Spoon batter into prepared muffin cups, filling each about three-fourths full.
Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Loosen edges; remove from muffin cups. Cool on wire rack about 1 hour or until completely cool. Frost with Greek Yogurt Frosting; sprinkle with lemon peel.
Serving size: 2 tablespoons per person
Yield: 1-1/2 cups
Ingredients
1 (6 ounce) carton plain fat-free Greek yogurt
2 tablespoons light agave nectar or 3 tablespoons powdered sugar
1 teaspoon vanilla
In a mixing bowl whisk together yogurt, agave nectar, and vanilla.
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