Quinoa Squash Muffins

Ingredients

• 1 cup water
• 1/2 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch ground cloves (optional)
• 1 pinch ground nutmeg (optional)
• 1 pinch ground allspice (optional)
• 1 pinch ground ginger (optional)
• 1 pinch cayenne pepper (optional)
• 1 1/2 cups shredded squash
• 1 1/2 cups plain yogurt
• 1/2 cup brown sugar
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 eggs
• 1 teaspoon vanilla extract

Directions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.

Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.

Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.

Bake in the preheated oven until golden brown, 30 minutes.