1/3 cup finely chopped crystallized ginger (bulk bin #545)
2 large eggs
1 cup plain low-fat yogurt
1/2 cup coconut sugar
1/4 cup canola oil
1 tsp. vanilla extract
1 cup seeded, peeled and shredded butternut squash
1 cup cooked red quinoa (bulk bin #532)
3 tbsp. raw sunflower seeds (bulk bin #638)
*Be sure to use paper liners for baking these muffins. They insulate the batter so it rises more slowly, setting the batter along the side of the liners. Without the liners, the batter spills out of the cups before it sets properly, resulting in flat-topped muffins.
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.*
Whisk together cornmeal, baking powder, cinnamon, baking soda, salt and cloves in a large bowl. Add ginger and stir to coat the pieces of ginger with cornmeal mixture.
Whisk together eggs, yogurt, coconut sugar, oil and vanilla in medium bowl. Add egg mixture to cornmeal mixture and stir to combine.
Gently stir in squash and quinoa. Divide batter evenly among prepared muffin cups. Sprinkle tops evenly with sunflower seeds and bake for about 20 minutes or until muffins are set when gently pressed in centers.
Let cool for 10 minutes on a wire rack. Remove muffins from pan and let cool completely on wire rack. Serve warm or at room temperature.
Per serving (1 muffin): 208 calories, 5 g protein, 7 g total fat (1 g sat., 0 g trans), 34 g carbohydrate, 2 g fiber, 13 g sugar, 32 mg cholesterol, 248 mg sodium, 8 points