These little muffins are so yummy and fresh – and you can’t even taste the quinoa in them. How did I not think to add quinoa into muffins before? Added protein without you even ‘knowing’, so clever. I think quinoa in savoury muffins would work really well too.
Here’s the recipe for the muffins I made above. I substituted apples for pears (the original recipe had pears), and really didnt want to buy macadamia oil just for this recipe so I used yoghurt instead.
- 1 cup wholemeal plain flour
- 1/2 cup self-raising flour
- 1 cup cooked quinoa
- 1/2 cup brown sugar
- 2 apples
- 1 egg
- 1/4 cup macadamia oil*
- 2/3 cup of milk
- 1/2 cup macadamias, chopped
*I substituted the macadamia oil for greek yoghurt.
- Preheat oven to 180 degrees C. Line a 12-hole medium muffin pan with paper cases. Combine flour and baking powder in a bowl. Add the quinoa and sugar and stir to combine.
- Peel, quarter and core apples. Finely chop 1 apple and slice the remaining apple.
- Lightly whisk egg, oil and milk in a separate bowl. Stir into flour mixture along with chopped apple and macadamias. Divide mixture among muffin holes. Top with apple slices. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature.
Nutritional Info per muffin: 5.5 g protein, 12g fat (2g saturated fat), 30g carb, 4g dietary fibre, 240 cals.
Recipe modified from Woolworth’s “Fresh” magazine (May 2015)