Quinoa & Pumpkin Muffins
NF | RSF - Contains Egg, Dairy and Gluten
- Oven
- Baking muffin tins
- Saucepan
- Bowls for mixing
- Whisk for eggs
- Grater (for cheese)
- Measuring Cups and Spoons
- 1.5 cups white spelt flour
- 1/3 cup quinoa - uncooked
- 3/4 cup water
- 2 eggs
- 1/3 cup milk
- 1/2 cup mashed pumpkin
- 1/2 cup cheese (optional)
- 1/2 cup olive oil or butter
- 2 tbsp fresh herbs - equal parts parsley and coriander
- 1/2 tsp dried oregano
- 1 tsp baking powder
- 1/2 tsp bi carb soda
- 1 tsp salt
Preheat the oven to 170 degrees
Remove the skin from the pumpkin and cut it into equal sized cubes. Roast or steam until soft
Rinse and drain the quinoa and add to a small saucepan with 3/4 cup water. Bring up to a boil, then reduce the heat to low and cover with a lid to continue cooking until soft - roughly 10 minutes. Allow the quinoa to cool
Take out a large bowl and add in the flour, baking powder, bi carb soda and salt. Mix gently to combine
Next add the cooled quinoa to the bowl with the grated cheese, the mashed cooked pumpkin, dried oregano and the finely chopped fresh herbs
In a separate bowl, crack the eggs and whisk well. Pour in the milk and olive oil and mix
Pour the wet ingredients into the dry and mix well
Spoon the batter into muffin tins and bake for roughly 12-15 minutes until golden on top and cooked within
Able to be frozen: yes
recipe for boob to food by Jane Houston
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