Description
Quinoa muffins bring wholesome goodness to breakfast tables with their nutrient-packed charm. Delicate crumbs and hearty grains combine for a quick morning treat that keeps hunger at bay and delights hungry souls.
Ingredients
Scale
Main Ingredients:
- 1 cup cooked quinoa
- 2 large eggs
- 1 cup whole wheat flour (or gluten-free flour)
- 1 cup finely chopped mixed vegetables (such as bell peppers, carrots, zucchini, spinach, or broccoli)
- 1/2 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
Wet Ingredients:
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup Greek yogurt or plain yogurt
- 1/4 cup milk (dairy or non-dairy)
Dry Ingredients and Seasonings:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh herbs (such as parsley, basil, or chives)
- Salt and pepper to taste
Instructions
- Prepare the oven at 375°F (190°C) and ready a muffin tin with cooking spray or paper liners.
- Sift whole wheat flour, baking powder, baking soda, and salt together in a spacious mixing bowl, ensuring uniform blending.
- Whisk eggs in a separate container, then incorporate olive oil, Greek yogurt, and milk until the mixture achieves a smooth consistency.
- Gently merge wet and dry ingredients, stirring minimally to prevent overmixing and maintain a light texture.
- Introduce cooked quinoa, diced vegetables, shredded cheese, and fresh herbs into the batter, distributing ingredients evenly and seasoning with salt and pepper.
- Allocate batter into muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Transfer muffin tin to preheated oven and bake for 18-20 minutes, monitoring until tops turn golden and a toothpick emerges clean when inserted.
- Rest muffins in the tin briefly, then transfer to a cooling rack, allowing them to reach room temperature or serving warmth.
- Preserve leftover muffins in a sealed container within the refrigerator for 3-4 days, or freeze for extended preservation. Reheat briefly in microwave or oven before consuming.
Notes
- Customize the quinoa muffins by swapping vegetables based on seasonal availability or personal preference.
- Ensure quinoa is fully cooled before adding to prevent soggy muffin texture and maintain structural integrity.
- For gluten-free option, replace whole wheat flour with almond or oat flour, maintaining similar measurement proportions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg