Pages

Wednesday, February 6, 2013

Zucchini Quinoa Muffins



Life has been so hectic since my last post. Between a chaotic January at the office and maid of honor duties preparing for the bridal shower and bachelorette party, I haven’t found the time to blog. Luckily, I’ve found the time to cook some delicious meals and document them for your viewing pleasure. I have a back-log of recipes that I will make sure to share with you in throughout the next few days.

First up are zucchini quinoa muffins with a greek yogurt topping. I found this recipe on my daily stalking of one of my favorite recipe blogs, Eat Yourself Skinny, and I knew I would have to try this recipe immediately! At work, we have this a month breakfast club where a group of people from the office cook breakfast for the entire agency. It was my turn this month and we didn’t to go with The Breakfast Club: The Movie theme. I was in charge of bringing in dishes representative of Molly Ringwold’s character, the prep. So I made dishes that incorporated some of the year’s most trendy ingredients – zucchini, quinoa, Greek yogurt and pumpkin. All of our dishes were delicious and seem to be a real crowd pleaser.

Now onto the recipe. I will say that I had to put the muffins back in the oven quite a few times because the center seemed to be mushy and I wanted the muffins to be a little more firm. When I cooked the quinoa, it was a perfect consistency, but I guess mixed with the wet ingredients, something got a little mushy. So I would maybe try to reduce the wet ingredients by a pinch to avoid this. In terms of taste, they were guilt-free deliciousness. What is better than eating healthy and enjoying it?!

I am definitely going to make these again for a good grab-and-go weekday breakfast.

Zucchini Quinoa Muffins
Makes 12-15

1 cup whole wheat flour
1/4 cup raw sugar
1/4 cup brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 eggs
1/4 cup fat-free milk
1 cup cooked quinoa
1 cup shredded zucchini
3/4 cup unsweetened applesauce
1 tsp. vanilla

Greek Yogurt Frosting:

6 oz. plain fat-free Greek Yogurt
2 Tbsp light agave nectar
1 tsp. vanilla
1 tsp. lemon peel (as garnish)

1.       Preheat the oven to 350 degrees F.  
2.       To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water.  Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes.  Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered.  Fluff with a fork and set aside.
3.       Using a food processor, shred the zucchini then pulse for a few times until the zucchini is minced.
4.       In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda.  Set aside.  In a large bowl, beat together eggs and milk. 
5.       Then add in the quinoa, zucchini, applesauce and vanilla and stir until well-mixed. 
6.       Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir).
7.       In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. 
8.       Allow muffins to cool for about 5 minutes before frosting.
9.       To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. 
10.   Spread evenly among muffins and garnish with lemon peel, if desired.

No comments:

Post a Comment