I have made egg-based muffins in the past but this time I added quinoa for extra fibre and the results were delicious!
Ingredients (makes approx. 9 muffins)
80g Quinoa (I used British Quinoa Co White Quinoa)
4 large eggs
100ml semi-skimmed milk
1 red pepper
100g feta cheese
2 tsp smoked paprika
Olive oil (for greasing)
Cook quinoa according to packet instructions with chicken stock or water for a vegetarian option.
Beat eggs & milk with a fork until combined.
Chop red pepper & feta cheese into small cubes.
Combine cooked quinoa, red pepper and feta cheese with the egg/milk mixture.
Grease a muffin tin with a little olive oil (spray oils are great for this) and evenly pour the mixture in.
Cook the muffins at 200C for 15-20 minutes.
Serve immediately on their own or with toast & avocado.
Storage: Muffins can be stored up to 3 days in the fridge or up to a month frozen in a container. Allow muffins to cool before storage.
Reheat for 1-2 minutes in the microwave from the fridge. If frozen leave out the night before to thaw in the fridge and reheat for 1-2 minutes.
Let me know if you try these at home!