I love Quinoa! The gluten free grain is so healthy, with loads more iron, Vitamin E, A and B, calcium and good fats than any other grain. And have been wanting to try something like these muffins for a while now. Luckily these were a success first time round, so good in fact that I had 3 in one sitting. They could totally be called a breakfast muffin, having eggs and bacon in them, an added bonus being the fact that they are gluten free!
They were so easy to make, just make sure to cook the quinoa first – 1/4 of a cup uncooked quinoa equates to about 1 1/2 cups of cooked quinoa – I love Chantal Organics Quinoa and used them in this recipe.
I picked a load of chives from the garden and added them in, giving the muffins a bit of nutrients including Vitamin K, calcium, iron, magnesium, copper, manganese and antioxidants.
- 1 1/c cups of cooked quinoa
- 4 eggs
- 1 cup of grated cheese
- 1 clove crushed garlic
- 2 rashers chopped bacon
- a bunch of chives
- 1 tsp paprika
Mix all ingredients together and distribute evenly to muffin trays. Cook on 170 C for about 15 20 mins.