“A great way to use leftover plain quinoa that makes fluffy, but hearty, filling, healthy muffins that I call Christmas muffins because of the red and green. I make quinoa in my rice cooker the night before (1:2 ratio) (also great for fluffy pancakes).”
READY IN:
50mins
SERVES:
16
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier).
  3. Mix first 6 dry ingredients together.
  4. In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together.
  5. Fold wet ingredients into dry until just combined. Do not overmix.
  6. Fold in sugared cranberries and pumpkin seeds
  7. Line muffin tins with parchment cups or grease with oil of choice. I used parchment.
  8. Use regular size ice cream scoop to fill muffin cups.
  9. Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
  10. Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy!
  11. As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).

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