A healthier version of the slightly tart berry muffin with quinoa.
Heat your oven to 325°F. Lightly coat a muffin pan with some cooking spray and then dust with flour.
In a large bowl, whisk in the two flours, raw quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
In a medium-sized bowl, whisk the eggs, plain whole yogurt, milk, and the honey.
Fold in the egg mixture into the flour mixture until combined. Stir in raspberries.
Divide the batter among muffin-pan cups. Bake until a toothpick out clean from the center of a muffin, about 15 to 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.