Author Notes
These hearty, wholesome muffins are loaded with quinoa, grated butternut squash, apples, and pecans and will stick with you all morning. (adapted from Deborah Madison's "Vegetarian Cooking for Everyone", first published at strawberryplum.com) —Sarah Fioritto
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Ingredients
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1 1/2 cups
All Purpose Flour
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1 cup
Whole Wheat Flour
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1 teaspoon
Baking Soda
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1 teaspoon
Baking Powder
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1/2 teaspoon
Salt
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1 teaspoon
Cinnamon
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1/2 cup
Dark Brown Sugar
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1 1/2 cups
Buttermilk
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1
Egg
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1/4 cup
Unsalted Butter, melted and browned
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1 teaspoon
Vanilla Extract
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1 cup
Cooked Quinoa
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1 cup
Grated Apple (1 medium apple)
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1/2 cup
Grated Butternut Squash
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1/2 cup
Golden Raisins
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1/2 cup
Pecans, chopped
Directions
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Preheat oven to 375°. Butter or spray a 12 cup muffin tin.
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Combine flours, baking soda, baking powder, salt, brown sugar, and cinnamon in large bowl. Mix well.
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In medium bowl, whisk together egg, buttermilk, browned butter, and vanilla.
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In another medium bowl, combine quinoa, apple, squash, raisins, and pecans.
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Add wet ingredients to dry and mix until just combined.
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Fold quinoa mixture into muffin batter and scoop into prepared muffin cups.
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Bake until golden and tester comes out clean, about 30 minutes.
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