Quinoa & Pumpkin Muffins
NF | RSF – Contains Egg, Dairy and Gluten
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
Tried this recipe?Let us know how it was!
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