Servings: 12Â | Â Prep time: 60 min |Â Â Cooking time: 30 min
Make this as a bulk recipe and freeze the muffins. Remove one the night before and enjoy your muffin the next day for breakfast.
High in fiber and protein-rich
Ingredients:
- ½ cup uncooked quinoa
- 6 zucchini’s (grated)
- ½ chopped red onion
- ¾ cup grated carrot
- 1 clove garlic (minced or finely chopped)
- 2 free-range eggs
- 2 tablespoons flour
- 1 teaspoon baking powder
- Pinch of Himalayan Rock salt, sea salt or Celtic salt
Method:
- Rinse the quinoa , then soak in 3 cups of water for 30 minutes.
- Strain water off and add it with 3 cups fresh water and salt to a medium sized pot and cook until soft (about 15 – 20 minutes), until the quinoa seeds look like they have popped open.
- Once cooked, remove from the stove, drain water if any is left, and leave to cool down.
- Place the grated zucchini in a bowl and sprinkle with about ½ teaspoon salt and let rest for 5 – 10 minutes. The salt draws the water out of the zucchini.
- Squeeze the liquid out of the zucchini, rinse and squeeze again.
- Combine all the ingredients and mix well
- Line a 12 muffin pan with greaseproof paper and spoon in equal amounts of mixture.
- Bake at 160 C for 20 – 30 minutes.
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