Vegetarian

Carrot and Quinoa Muffins is for Snack.

Carrot and Quinoa Muffins takes 30 minutes to prepare.

Carrot and Quinoa Muffins takes 25 minutes to cook.

Carrot and Quinoa Muffins makes 12 servings.

The ingredients for Carrot and Quinoa Muffins are:

Carrot & Quinoa Muffins
makes 1 dozen

1 c cooked quinoa
1 c demerara sugar, plus 1 T for sprinkling (raw sugar)
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 c butter (1 stick), melted
1/2 c greek yogurt
1 t vanilla
2 eggs, beaten
1 c loosely packed grated carrots
1/4 c toasted walnuts, chopped

Here is how you make Carrot and Quinoa Muffins:

Preheat oven to 350F. Grease a muffin tin, and set aside.In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a small bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed.Divide batter evenly among muffin tin, and transfer to the oven. Bake 20-25 minutes, sprinkling 1 T demerara sugar over top during the last 5 minutes, until golden brown and a toothpick inserted comes out clean.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MELNELO.

The nutritional information for Carrot and Quinoa Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 244.6

• Total Fat: 11.4 g
• Cholesterol: 53.6 mg
• Sodium: 135.2 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 1.8 g
• Protein: 4.3 g

The dietary needs meet for Carrot and Quinoa Muffins is Vegetarian