These savoury muffins are so simple to make, and freezer friendly, making it easy to reach for a healthy snack the next time you’re feeling peckish.
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Quinoa, Feta, Roasted Capsicum and Corn Muffins
12
Serves
0
Serves of fruit (per serve)
0
Serves of vegetables (per serve)Ingredients
- 1 1⁄2 cups wholemeal flour
- 1 cup quinoa flakes
- 1 cup corn kernels
- 1 red capsicum, deseeded and diced
- 75g feta cheese, crumbled
- 1 cup milk of choice
- 1 egg
- 80ml olive oil
- 2 tbsp fresh chives, chopped
Method
- Preheat oven to 180°C and prepare either a silicone muffin tray or lined muffin tin.
- Sift the flour into a large bowl and stir through the quinoa flakes, corn, capsicum, feta and chives. Combine the milk, egg, and oil in a large jug, add to the dry ingredients and stir until well combined (but do not overmix).
- Divide the mixture among the muffin holes evenly and bake for 20 min or until golden and cooked through. Allow to cool slightly before transferring to a wire rack.
Recipe Notes
Use canned, frozen or fresh corn and capsicum to make these tasty muffins.
These savoury muffins are so simple to make, and freezer friendly, making it easy to reach for a healthy snack the next time you’re feeling peckish.
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Nutrition per serving
|
820 kJ |
10g Fat |
2.8g Sat. Fat |
19g Carbs |
3g Sugars |
2.8g Fibre |
6g Protein |
129mg Sodium |
| 784 per 100 g |
9.5g per 100 g |
2.6g per 100 g |
18g per 100 g |
2.9g per 100 g |
2.7g per 100 g |
5.6g per 100 g |
124mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Good and Fugly.