Zucchini Cheddar & Quinoa Muffin

Name: Zucchini Cheddar & Quinoa Muffin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 muffins
Ingredients: 295.73 ml whole wheat pastry flour; 9.85 ml baking powder; 4.92 ml baking soda; 1.23 ml ground cumin; 3.69 ml salt; freshly cracked black pepper, to taste; 295.73 ml cooked quinoa; 1 large egg, plus 1 egg yolk; 78.78 ml olive oil; 315.37 ml plain Greek yogurt; 354.88 ml grated zucchini, squeezed to remove excess water; 236.59 ml tightly packed chopped arugula or 236.59 ml Baby Spinach; 14.79 ml chopped cilantro; 177.44 ml grated cheddar cheese, plus 3 tablespoons reserved; 44.37 ml freshly grated parmesan cheese

Submitted by chrish574

"Sometimes when I bite into an oversweet breakfast muffin, I often find myself wishing for a savory version instead. Thanks to the persistence of our wonderful recipe maven Mariko Makino, my wish has come tastily true. This nutritious little treat is a perfect lunchtime snack when fatigue leaves you without the energy to rustle up a sandwich. Eaten with a piece of fruit, you have the perfect, hassle- free small meal. These muffins freeze well too, so can be made ahead of time and either popped into the microwave or defrosted overnight in the fridge. They also make a tasty addition to a lunch box."

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Ready In:: 55mins
Ingredients:: 15
Yields:: 12 muffins

ingredients

295.73 ml whole wheat pastry flour
9.85 ml baking powder
4.92 ml baking soda
1.23 ml ground cumin
3.69 ml salt
freshly cracked black pepper, to taste
295.73 ml cooked quinoa
1 large egg, plus 1 egg yolk
78.78 ml olive oil
315.37 ml plain Greek yogurt
354.88 ml grated zucchini, squeezed to remove excess water
236.59 ml tightly packed chopped arugula or 236.59 ml Baby Spinach
14.79 ml chopped cilantro
177.44 ml grated cheddar cheese, plus 3 tablespoons reserved
44.37 ml freshly grated parmesan cheese

directions

1. Preheat the oven to 375. Line muffin tins with muffin cups.
2. In a medium bowl, whisk or sift together the whole wheat pastry flour, baking powder, baking soda, ground cumin, salt and black pepper.
3. In a separate large bowl, with a wooden spoon combine the cooked quinoa, eggs, olive oil and Greek yogurt. Gently stir in the dry ingredients, mixing just until combined. Fold in the grated zucchini, chopped arugula, cilantro, Cheddar and Parmesan. Mix just until well mixed.
4. Fill muffin cups almost until full, then sprinkle with the reserved grated Cheddar. Bake for 22 to 25 minutes, or until very well browned and puffy. Let cool in muffin tins for 10 minutes, then transfer to a wire rack.