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These healthy cupcakes--with whole wheat flour, quinoa and applesauce--can double as morning muffins when topped with a drizzle of honey or small pat of butter.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
20 mins
cool:
1 hr
total:
1 hr 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.

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  • In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.

  • In a medium bowl beat together eggs and milk. Add quinoa, zucchini, applesauce, oil, and vanilla; stir until well mixed. Add quinoa mixture to flour mixture, gently stirring to combine. Spoon batter into prepared muffin cups, filling each about three-fourths full.

  • Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Loosen edges; remove from muffin cups. Cool on wire rack about 1 hour or until completely cool. Frost with Greek Yogurt Frosting; sprinkle with lemon peel.

Tips

Icon: vegetarian

These slightly sweet cupcakes can double as morning muffins with a simple drizzle of honey.

*

For 1 cup cooked quinoa, rinse 1/3 cup quinoa. Place in a small saucepan with 2/3 cup water. Cook according to package directions. Cool. Measure out 1 cup. Use any remaining cooked quinoa in salads.

Nutrition Facts

167 calories; fat 6g; cholesterol 32mg; saturated fat 1g; carbohydrates 24g; mono fat 3g; poly fat 2g; insoluble fiber 2g; sugars 13g; protein 5g; vitamin a 97.2IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 161mg; potassium 144mg; calcium 50.5mg; iron 0.9mg.
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