Kelly Bork

Carrot & Quinoa Muffins

Kelly Bork

Today I experienced a rare opportunity for a lazy morning and decided to use it for something I haven't done in a while: baking! I’ve been wanting to make these carrot & quinoa muffins for forrrreverrr, and we even had quinoa AND carrots in the house at the moment… a clear thumbs up from the universe. Moist, good texture, and carrot-y but not too sweet, I would definitely recommend and make these again!

Carrot & Quinoa Muffins
(Adapted from Garden of Eden)

1 cup cooked quinoa
1 cup sugar
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup non-fat Greek yogurt
1 tsp vanilla extract
2 eggs, beaten
1 cup loosely-packed, grated carrots
1/2 cup toasted walnuts, chopped

Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside. (Or go crazy and use a mini bundt pan like I did!) In a large bowl, mix together quinoa, sugar, flour, baking soda, and salt. In a small bowl, mix together the butter, yogurt, vanilla, and eggs. Stir the wet ingredients into the dry ingredients, mixing well. Gently fold in the carrots and walnuts until just mixed. Divide batter evenly. Transfer the muffins to the oven. Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.

(In case this seems familiar... it is! This post is part of series of things I don't want to lose from the old blog)