Savoury quinoa courgette muffins

    45 min

    These quinoa muffins with bacon and courgette are gluten free. I measure the ingredients in a coffee mug so I long as you keep to the same mug, the proportions of the ingredients will be all right.

    2 people made this

    Serves: 12 

    • 1/2 mug quinoa
    • vegetable stock
    • 1 mug grated courgette
    • 1/2 mug minced parsley
    • 2 eggs
    • 1 onion, minced
    • 1 mug grated cheese
    • 1/2 mug diced speck or bacon
    • salt and pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Grease a muffin tray.
    2. Rinse quinoa at least twice with fresh water. Drain and add to a small saucepan and add veg stock. Cook following packet instructions. Drain if there is excess liquid and let cool.
    3. In a bowl stir courgette, parsley, eggs, onion, cheese and speck. Season with salt and pepper. Fold in quinoa.
    4. Distribute mixture among muffin moulds. The mixture is quite liquid but it will set during baking.
    5. Bake in the preheated oven for 30 to 40 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)