Quinoa Broccoli Cheese Fuffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1½ cups all-purpose gluten free flour2 tsp baking soda½ tsp salt1 cup cooked quinoa, cooled2 eggs1 cup almond milk½ cup olive oil (or butter)1 cup broccoli (finely chopped)¼ medium onion (finely chopped)1 cup cheese (Strong flavoured is best such as aged cheddar or Parmesan. Mild cheeses don’t stand up well against the flavours of quinoa and broccoli.)
Preheat your oven to 375 degrees and grease a muffin tin with butter or prepare with liners.
Combine flour, baking soda and salt in a large bowl and set aside.
Using a food processor or an immersion blender, blend the quinoa with the eggs until the quinoa is completely pureed and the eggs look well-beaten. Add the olive oil and milk and blend for another minute or so.
Pour the quinoa mixture into the bowl with the flour mixture and stir until just combined.
Gentle stir in the broccoli, cheese and onion until mixed throughout. Just a reminder to make sure that the broccoli and onions are very finely chopped. If they are too big they won’t cook through.
Fill muffin cups almost to the top. These muffins won’t really spread so you don’t have to worry about them joining together.
Bake for 25 minutes until the tops are golden and the broccoli looks cooked and soft but still a nice shade of green.
Cool on a wire rack. Makes 12 muffins.
Serving Size: 12 muffins
Combine flour, baking soda and salt in a large bowl and set aside.
Using a food processor or an immersion blender, blend the quinoa with the eggs until the quinoa is completely pureed and the eggs look well-beaten. Add the olive oil and milk and blend for another minute or so.
Pour the quinoa mixture into the bowl with the flour mixture and stir until just combined.
Gentle stir in the broccoli, cheese and onion until mixed throughout. Just a reminder to make sure that the broccoli and onions are very finely chopped. If they are too big they won’t cook through.
Fill muffin cups almost to the top. These muffins won’t really spread so you don’t have to worry about them joining together.
Bake for 25 minutes until the tops are golden and the broccoli looks cooked and soft but still a nice shade of green.
Cool on a wire rack. Makes 12 muffins.
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 192.8
- Total Fat: 12.4 g
- Cholesterol: 60.8 mg
- Sodium: 478.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.5 g
- Protein: 6.3 g
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