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Breakfast muffins

These gluten and dairy-free muffins are perfect for breakfast or as an afternoon snack.
12
15M
30M
45M

Ingredients

Note: Allow 30 minutes cooling time

Method

1.

Put quinoa in a small saucepan and add 250ml warm water. Bring to the boil, cover with lid and reduce heat to low. Cook for 10 minutes. Remove from heat and set aside with lid on for 5 minutes. Transfer to a large bowl and refrigerate for 30 minutes or until at room temperature.

2.

Preheat oven to 180°C. Line a 12 hole, 1/3 cup capacity muffin tin with paper cases.

3.

Put almond meal, extra virgin olive oil, eggs and vanilla in a large bowl and whisk to combine. Stir in carrot, zucchini, sugar, sultanas and chia seeds. Sift in cinnamon and baking powder. Stir in cooled quinoa.

4.

Divide mixture between prepared holes and top with berries and almonds. Bake for 30-minutes or until light golden and cooked through when tested with a skewer. Allow to cool for 5 minutes before removing from tin and transferring to a wire rack to cool completely.

Recipe courtesy of Cobram Estate.

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