Quinoa gives these breakfast muffins a major protein boost.
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- Yields:
- 1
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
Ingredients
- 1 1/4 c. all-purpose flour
- 1 c. whole wheat flour
- 1/3 c. white quinoa (raw)
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs, beaten
- 1 c. plain full-fat yogurt
- 1/2 c. (1 stick) butter, melted
- 1/2 c. honey, plus more for drizzling (optional)
- 2 plums, 1 chopped and 1 thinly sliced
Directions
- Step 1Preheat oven to 400°F. Line 18 muffin-pan cups with paper liners.
- Step 2In large bowl, whisk flours, quinoa, baking powder, cinnamon, ginger, baking soda and salt.
- Step 3In medium bowl, whisk eggs, yogurt, butter and honey. Fold egg mixture into flour mixture until just combined; stir in chopped plum.
- Step 4Divide batter among muffin cups (about 1/4 cup each) and top each with a couple of plum slices.
- Step 5Bake 15 to 20 minutes or until toothpick inserted into centers of muffins comes out clean. Cool in pans 5 minutes, then transfer to wire rack to cool completely.
- Step 6Drizzle with honey, if desired, before serving.
Nutritional information (per serving): About 160 cals, 4 g protein, 23 g carbs, 7 g fat (4 g sat), 1 g fiber, 200 mg sodium.
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