Mediterranean Quinoa Muffins
There’s something really satisfying about devouring a gorgeous muffin (sweet or savoury) that’s packed full of bits. The juicy, chunky good bits that make the muffin exciting and delicious.
But most of the time, you’ll find muffins are made with heavily processed and refined ingredients that lack any nutritional integrity, not to mention the energy slump that follows.
Now I won’t claim to profess these healthy muffins will replicate a ‘less nutritious’ white flour muffin, but I can promise it will trump that old-school sucker with it’s sexy modern textures, protein content, B-vitamins, and it’s satiating & calorie friendly nature. Oh and it’s still delicious.
Add a couple to your lunch, enjoy as a cold snack, or straight from the oven with a big dollop of greek labneh.
#glutenfree #highprotein #highfibre #b-vitamins #healthy #simple #kidfriendly
Ingredients
1 cup quinoa, washed and rinse
4 eggs
1/2 onion (brown or white) finely chopped
1/2 head broccoli
4 tbsp Nutritional yeast, or grated parmesan cheese *alternatively you could use 1/2 cup crumbed feta
1/2 cup chopped parsley
1/2 cup pitted and diced Kalamata olives
1/2 cup sliced sun-dried tomatoes
1/4 cup LSA *optional > it can help the recipe go further
2 tbsp linseeds
1 tsp bicarb soda
*Hot tip > use any vegetables or herbs you enjoy or have access to.
Method
Pre-heat oven to 180º, and prepare a lined or greased muffin tray.
Cook quinoa using packet instructions, stir through onion when it’s almost done.
Then set aside to cool
In a large mixing bowl, whisk eggs, then add all other ingredients.
Stir through cooled quinoa until well combined and the texture is even. Then using a spoon, fill each muffin hole to the top. >> If you have left over batter, you can cook it like a loaf on baking paper or in a loaf style baking dish. Alternatively you can wait until the muffin tray is free.
Cook for 40-45mins, allow to cool slightly before removing.
