This week has been one up-and-down ride. A jumble of highs and lows, of thankfulness and frustration all tangled together in one big mess. Oh, well....it's all just part of life, I guess.
So, I took my grumpy self out to the garden and brought in a little color to brighten my day.
And after a quick check of the veggie garden, I ended up in the kitchen with a couple fresh zucchini. I've wanted to try out an idea I had for muffins, and today seemed the perfect day. This recipe makes an even dozen and it's definitely one I'm happy to share. If you find yourself with more zucchini than you can handle this year, you gotta try this recipe. These were a BIG hit at my house :)
Zucchini Quinoa Muffins
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
¾ c. granulated sugar
1 tsp. ground cinnamon
1 ½ tsp. vanilla extract
1/3 c. vegetable oil
½ c. milk (I used 2%)
2 eggs, slightly beaten
2 Tbsp. quinoa, cooked and cooled
1 c. zucchini, pureed and drained
1/3 c. light brown sugar
½ c.+ 2 Tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ c. butter, melted
Preheat oven to 400°F. Spray a muffin pan with cooking spray and set it aside.
Sift together flour, baking powder, salt, sugar and cinnamon. Set aside.
Combine zucchini and quinoa in separate medium bowl. Add oil, milk, eggs and vanilla extract. Stir or whisk well.
Add wet ingredients to the dry ingredients and stir well to combine.
Fill each well of a muffin pan about ½ to ¾ of the way full (I used a large ice cream scoop for this).
In small bowl, combine brown sugar, flour and cinnamon and melted butter. Stir well using a fork. Sprinkle a little over the top of each muffin.
Bake about 20 -22 minutes or when nicely browned on top (your nose will tell you when they’re done). Remove from oven and let rest slightly before transfer to cooling rack.
Click HERE for a printable version of this recipe.