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Savoury Quinoa Veggie Muffins
2022-11-02
https://www.metro.ca/userfiles/image/recipes/muffins-sale-quinoa-legumes-12022.jpg
PT10M
PT30M
PT40M
Preheat oven to 350o F and line a muffin tray with muffin liners.In a large bowl combine flaxseed meal and milk and set aside for 5 minutes, stirring every 2 minutes. Mix in olive oil, Tamari and lemon juice.Add in veggies*, parsley and cooked quinoa.Mix in all remaining ingredients until well combined.Scoop batter into the prepared muffin liners, filling three-fourths of each liner. Bake on the middle rack for 28-30 minutes, or until the muffins pass the toothpick test. Allow muffins to cool completely before serving.*When selecting what vegetables to add to your muffins, use your judgment for cooking the vegetables. For example, carrots don’t need to be cooked and can be added raw. However, for green peas and sweet corn, lightly boil them, drain the water, and then add them to the batter.Source: My Kale Kitchen by Amrita
12
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2 tablespoons (30 mL) flaxseed meal
1 cup (250 mL) plant-based milk
1/3 cup (80 mL) Olive oil
2 tablespoons (15 mL) tamari or soy sauce
2 teaspoons (10 mL) lemon or lime juice
1 cup (250 mL) finely chopped veggies of choice (recommended: carrots, green peas and sweet corn)
1/3 cup (80 mL) fresh parsley
1 2/3 cup (410 mL) Gogo Quinoa Organic Tri-Color Quinoa, Quinoa Royal (1/2 cup or 125 mL uncooked))
1 cup (250 mL) all-purpose flour
1/4 teaspoon (1,25 mL) baking soda
1 teaspoon (5 mL) baking powder
pinch ground cinnamon
1/2 teaspoon (2,5 mL) Salt
1/2 teaspoon (2,5 mL) Garlic powder
1/2 teaspoon (2,5 mL) ground cumin
Savoury Quinoa Veggie Muffins
12
collation
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
2 tablespoons
(30 mL)flaxseed meal
-
1 cup
(250 mL)plant-based milk
-
1/3 cup
(80 mL)Olive oil
-
2 tablespoons
(15 mL)tamari or soy sauce
-
2 teaspoons
(10 mL)lemon or lime juice
-
1 cup
(250 mL)finely chopped veggies of choice (recommended: carrots, green peas and sweet corn)
-
1/3 cup
(80 mL)fresh parsley
-
1 2/3 cup
(410 mL)Gogo Quinoa Organic Tri-Color Quinoa, Quinoa Royal (1/2 cup or 125 mL uncooked))
-
1 cup
(250 mL)all-purpose flour
-
1/4 teaspoon
(1,25 mL)baking soda
-
1 teaspoon
(5 mL)baking powder
-
pinch ground cinnamon
-
1/2 teaspoon
(2,5 mL)Salt
-
1/2 teaspoon
(2,5 mL)Garlic powder
-
1/2 teaspoon
(2,5 mL)ground cumin
Preparation
Preheat oven to 350o F and line a muffin tray with muffin liners.
In a large bowl combine flaxseed meal and milk and set aside for 5 minutes, stirring every 2 minutes. Mix in olive oil, Tamari and lemon juice.
Add in veggies*, parsley and cooked quinoa.
Mix in all remaining ingredients until well combined.
Scoop batter into the prepared muffin liners, filling three-fourths of each liner. Bake on the middle rack for 28-30 minutes, or until the muffins pass the toothpick test. Allow muffins to cool completely before serving.
*When selecting what vegetables to add to your muffins, use your judgment for cooking the vegetables. For example, carrots don’t need to be cooked and can be added raw. However, for green peas and sweet corn, lightly boil them, drain the water, and then add them to the batter.
Source: My Kale Kitchen by Amrita
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
