Mini Quinoa Veggie Egg Muffins Food

SAVORY QUINOA EGG MUFFINS WITH SPINACH

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and lightly grease a muffin pan .
• Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
• Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
• In a nonstick pan, heat the olive oil over medium heat.
• Add the onion and sauté for a few minutes until soft.
• Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
• In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
• Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
• Bake the quinoa muffins for 20 minutes.

PEANUT BUTTER QUINOA MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you're adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

MINI QUINOA-VEGGIE EGG 'MUFFINS'

Steps:

• Heat oven to 350°F.
• Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
• Spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Bake 18 to 20 min. or until tops are puffed and golden brown. Let stand 5 min. Run knife around edges of muffin cups to loosen muffins before removing from pan.

TODDLER RECIPE: MINI EGG & VEG MUFFINS

Steps:

• Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
• Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.