Quinoa & Pumpkin Muffins

Quinoa & Pumpkin Muffins

NF | RSF – Contains Egg, Dairy and Gluten
Course 2 meals a day, Baby Led Weaning, BLW, Snack
Servings 12 muffins 

Equipment

  • Oven
  • Baking muffin tins
  • Saucepan
  • Bowls for mixing
  • Whisk for eggs
  • Grater (for cheese)
  • Measuring Cups and Spoons

Ingredients
  

  • 1.5 cups white spelt flour 
  • 1/3 cup quinoa uncooked
  • 3/4 cup water 
  • 2 eggs 
  • 1/3 cup milk  milk of choice
  • 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 

Instructions
 

  • 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 

Notes

Able to be frozen: yes 
Age Appropriate: When on 2 meals + a day and tolerating both egg and dairy
Recipe for boob to food by Jane Houston
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