Low-Fat Quinoa Zuchinni Muffins

Step 1: Preheat the oven to 350 degrees F.

Step 2: To make the 1 cup cooked quinoa; rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water. Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes. Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered. Fluff with a fork and set aside.

Step 3: In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside.

Step 4: In a large bowl using your stand or hand mixer beat together eggs and milk. Then add in the cooked cooled quinoa, zucchini, applesauce and vanilla and stir until well-mixed. Add zucchini mixture to the flour mixture, stirring until just combined (careful not to over stir).

Step 5: In a muffin pan coated with cooking spray, fill each cup about thrfee-quarters full with batter.

Step 6: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.