Savory Quinoa Muffins
These savory quinoa muffins are perfect for breakfast, lunch, or dinner. Packed with nutrition and flavor, they are sure to be a huge hit.
Servings 18 -24 muffins
Calories 123kcal
Ingredients
- 4 cups cooked and cooled quinoa (from 1 cup uncooked)
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup skim milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 1/2 cup frozen peas, thawed
- 1 cup fresh spinach, chopped
- 1 teaspoon chopped fresh dill
- 1 zucchini, grated
- 1/2 cup reduced-fat crumbled feta
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
- In a large bowl, whisk together eggs, oil, and milk.
- In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
- Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.
Notes
- Best served immediately, but may also be refrigerated for up to one week or frozen. Reheat using microwave or oven.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 189mg | Fiber: 1g | Sugar: 1g