Most cafes in Bondi these days will always have a freshly baked muffin ready to be packaged up and devoured but very rarely are they savoury. Savoury muffins are seriously underrated so I decided to create my own using some of my favourite ingredients: quinoa, parsley, zucchini, carrot, corn and some cheesey nutritional yeast flakes.
If you don't have nutritional yeast flakes you can of course replace with grated parmesan but nutritional yeast flakes (while having a not so appealing name...) sport a wide range of nutrients and minerals and are good for those who are not friends with dairy!
Feel free to play around with the herbs and spices and make this recipe your own! These make a great breakfast or a protein packed snack!
Vic Pope x
Check out Nutrition 4 Foodies for more healthy creations here
Turmeric, Vegetable and Quinoa Muffins
Gluten Free: Dairy Free: Refined Sugar Free: Vegetarian
1 cup raw quinoa, rinsed
2 cups filtered water
3/4 cup besan flour
3 tablespoons linseeds
4 tablespoons nutritional yeast flakes
1 teaspoon ground turmeric
1 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon bi-carb soda
1 cup grated zucchini
1/2 cup grated carrot
1 corn cob, kernels removed
3 tablespoons chopped parsley
1/2 cup pepitas, to top
Preheat oven to 180 degrees and line a muffin tray with cases or squares of baking paper.
Place the rinsed quinoa and filtered water in a saucepan over a medium high heat and bring to the boil. Once boiling, reduce to a simmer and cover. Leave to simmer for 13 minutes before removing from the heat. Allow to sit for five minutes covered before removing the lid and fluffing the quinoa with a fork.
In a mixing bowl combine the flour, flax, nutritional yeast, turmeric, salt, baking powder and bi-carb soda. Stir to combine. In another bowl, whisk the eggs with the chopped parsley and the fold in the grated zucchini, carrot and corn kernels.
Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Mixing gently to combine. Transfer to lined muffin tray and top each muffin with a sprinkle of pepitas.
Bake for 30 minutes r until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.