These savory 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 frozen 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
These savory 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.