Good morning everyone! Today I have the privilege of working with Kelly from Eat Yourself Skinny on my very first Guest Post Swap! I should totally throw a party 🙂
Kelly’s blog is so cool and the photography is just nothing short of outstanding. A totally stand-out feature of her recipes is that she posts them with nutrition facts and, for those who are using Weight Watchers, she makes keeping track of your points super easy by including the Weight Watchers point count in each serving! She, like myself, is very health conscious, and she has certainly dedicated a lot of time to making “skinny” versions of tons of fantastic recipes. If you aren’t already familiar with her blog, it is a must see! Definitely go check her out! And while you’re over there, make sure you check out the Chocolate Chipotle Seared Salmon Salad recipe that I myself am guest posting over there 😉
And without further ado…
_______
Well hello there lovely readers of The Pescetarian and the Pig! I’m Kelly from Eat Yourself Skinny and I’m SO excited to be doing this recipe swap with Rachel today! Lemme just say her blog is truly an inspiration and one that I visit quite often for fun recipe ideas or to just simply enjoy her fun humor!
So I wanted to bring her readers something equally as healthy yet super indulgent….I’m talking cupcakes folks, HEALTHY cupcakes!! I used absolutely no oil or butter in this recipe and subbed in whole wheat flour, zucchini and quinoa…yes I did in fact say quinoa. I’ll be the first to admit I was wayyyy skeptical on how these would turn out. I’ve never baked with quinoa before, but was pleasantly surprised at how moist these cupcakes were! These would also make the perfect breakfast muffin for a fun girl’s brunch or when you’re running out the door to work and need something quick. You can never go wrong with a grab-on-the-go breakfast!
These cupcakes are practically fat-free and are super high in protein. Great to have before a workout too, hope you enjoy!
Here are your ingredients:
- 1 cup whole wheat flour
- 1/4 cup raw sugar
- 1/4 cup brown sugar, packed
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 eggs
- 1/4 cup fat-free milk
- 1 cup cooked quinoa
- 1 cup shredded zucchini
- 3/4 cup unsweetened applesauce
- 1 tsp. vanilla
Greek Yogurt Frosting:
- 6 oz. plain fat-free Greek Yogurt
- 2 Tbsp light agave nectar
- 1 tsp. vanilla
- 1 tsp. lemon peel (as garnish)
Preheat the oven to 350 degrees F.
To make the 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.
In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda. Set aside. In a large bowl using your stand mixer (or hand held), beat together eggs and milk. Then add in the 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).
In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes before frosting.
To make the frosting: In a small bowl, whisk together yogurt, agave nectar and vanilla until smooth. Spread evenly among muffins and garnish with lemon peel, if desired. Enjoy!
Thank you again Rachel for inviting me over today! Feel free to stop on by my blog and see what delicious recipe she is sharing, you won’t want to miss this!
xoxo
