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A cup of grated zucchini keeps lightly sweet muffins moist and tender. You can swap other seasonal fruits for the cherries throughout the year—the muffins are especially good with diced pears in fall.
1 | Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
2 | Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.
3 | Beat eggs and brown sugar in large bowl with electric mixer on medium speed 1 minute, or until smooth. Add vanilla, oil, sour cream, and espresso;beat 1 minute more. With mixer running on very low speed, gradually add flour mixture, beating just until combined. Add zucchini and quinoa, and mix until just combined. Fold in cherries. Spoon batter into muffin cups (they will be very full).
4 | Bake 26 to 28 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to cooling rack to cool completely. Wrap in plastic, and store at room temperature or in freezer.
- Calories 274
- Carbohydrate Content 47 g
- Cholesterol Content 32 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 197 mg
- Sugar Content 27 g