Snack

Lemony Bluebery Quinoa Muffins is for Breakfast, Snack.

Lemony Bluebery Quinoa Muffins takes several minutes to prepare.

Lemony Bluebery Quinoa Muffins takes several minutes to cook.

Lemony Bluebery Quinoa Muffins makes 36 servings.

The ingredients for Lemony Bluebery Quinoa Muffins are:

1 1/4 cups quinoa, cooked and cooled

1 cup organic, unbleached all purpose flour

1/4 cup organic whole wheat flour

1 1/2 tsp baking powder

1 tsp salt

1/4 tsp cinnamon

1 tbsp grated lemon zest

3/4 cup organic sugar

1/4 cup oil

1/2 plain Greek yogurt

1 egg

3 tbsp fresh lemon juice

1 tsp vanilla extract

1 cup frozen blueberries

Here is how you make Lemony Bluebery Quinoa Muffins:

1. Preheat oven to 400F and line or grease a muffin pan. 2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Stir in lemon zest and 1 1/4 cups of the cooked quinoa. 3. In a large bowl, whisk together sugar and oil. Next, add in the Greek yogurt, egg, lemon juice and vanilla, stirring until fully blended. 4. Stir the frozen blueberries into the flour mixture, and then fold the flour mixture into the sugar mixture. Fill up mini muffin cups and bake for 18-22 minutes or until an inserted toothpick comes out clean.Serving Size: makes 36 mini muffinsNumber of Servings: 36Recipe submitted by SparkPeople user SWEB4US.

The nutritional information for Lemony Bluebery Quinoa Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 70.8

• Total Fat: 1.9 g
• Cholesterol: 4.9 mg
• Sodium: 131.1 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 0.7 g
• Protein: 1.9 g