Zucchini, Cheddar & Quinoa Muffins - Muffins de Calabacín, Chedar, y Quinoa, Anti-cancer recipes - Cook for Your Life

Zucchini, Cheddar & Quinoa Muffins

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 16 ingredients

These nutritious little Zucchini, Cheddar & Quinoa Muffins are a perfect lunchtime snack when fatigue leaves you without the energy to rustle up a sandwich. Eaten with a piece of fruit, you have the...


Ingredients

  • 1¼ cup whole wheat pastry flour (See Chef Tips)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cumin
  • ¾ teaspoon salt
  • Freshly cracked black pepper, to taste
  • 1¼ cup cooked Quinoa
  • 1 large egg
  • 1 egg yolk
  • ⅓ cup olive oil
  • 1⅓ cup plain Greek yogurt
  • 1½ cup grated zucchini
  • 1 cup tightly packed chopped arugula
  • 1 tablespoon chopped cilantro
  • 1 cup grated Cheddar, divided
  • 3 tablespoons freshly grated Parmesan

Nutrition Facts

Calories

212 cals

Fat

13 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

16 g

Sugar

2 g

Fiber

2 g

Protein

9 g

Sodium

293 mg

Directions

  1. Preheat the oven to 375 degrees. Line muffin tins with muffin cups.   Squeeze the grated zucchini to remove excess water. Set aside
  2. In a medium bowl, whisk or sift together the whole wheat pastry flour, baking powder, baking soda, ground cumin, salt, and black pepper.
  3. In a separate large bowl, with a wooden spoon combine the cooked quinoa, eggs, olive oil, and Greek yogurt. Gently stir in the dry ingredients, mixing just until combined. Fold in the grated zucchini, chopped arugula, cilantro, 3/4 cup of the cheddar, and the Parmesan. Mix just until well mixed.
  4. Fill muffin cups almost until full, then sprinkle with the remaining grated Cheddar. Bake for 22 to 25 minutes, or until very well browned and puffy. Let cool in muffin tins for 10 minutes, then transfer to a wire rack.

Chef Tips

If you cannot find whole wheat pastry flour, then substitute it with a mix of half stone ground whole wheat flour, and half all-purpose flour.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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