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- Nonstick cooking spray
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup fat-free milk
- 1 cup cooked quinoa*
- 1 cup shredded zucchini
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 recipe Greek Yogurt Frosting
- 1/2 - 1 teaspoon finely shredded lemon peel
1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.
2. In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda; set aside.
3. 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.
4. 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.
- 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.
Yield: 1-1/2 cups
- 1 6 ounce carton plain fat-free Greek yogurt
- 2 tablespoons light agave nectar or 3 tablespoons powdered sugar
- 1 teaspoon vanilla
1. In a mixing bowl whisk together yogurt, agave nectar, and vanilla.
- Servings Per Recipe 12,
- cal. (kcal) 167,
- Fat, total (g) 6,
- chol. (mg) 32,
- sat. fat (g) 1,
- carb. (g) 24,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 13,
- pro. (g) 5,
- vit. A (IU) 97,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 161,
- Potassium (mg) 144,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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