I got an inspiration for those flourless savoury muffins - although my Hubby calls them mini quiches - from Pinterest (which is a mine full of great ideas, not only regarding cooking and baking!). They were very quick to prepare and to bake. I have to admit that I grow fond of quinoa, it's very versatile ingredient - both in the terms of tastes and cooking/baking techniques. Those quinoa muffins will be perfect for a packed, light lunch (which is what I did) as well as a snack for the little ones - Baby J ate 3 :) I had them in my fridge for 2 days and they were perfectly fine, I wouldn't keep them outside the fridge though.
Hope you'll try and make them - as tastes, variations are endless. I was hoping I had some of the dried tomatoes left, but no... and they would be perfect here! Try and experiment with different ingredients like: peas, sweetcorn, sun dried tomatoes, grated courgette etc.
How to make it...
- 2 cups cooked quinoa
- 1/2 cup black olives, sliced
- 1 shallot, finely diced
- 2 whole eggs + 1 egg white
- 3 slices of cooked ham, diced
- 1 slice of bacon, diced
- 1 cup grated cheddar cheese
- 1 tablespoon fresh basil leaves, roughly chopped
- salt & pepper to taste
Preheat your oven to 180 C. In a bowl mix all your ingredients well together. You'll have a mixture of rather loose consistency. Divide the mix evenly between 12 muffin tins and bake for about 25 minutes, or until golden brown. Serve hot or cold.
I though I'll make my life easier and I've lined the baking tins with cupcake paper cases... well this was a wrong idea. The quinoa muffins stick to the paper and it was hard to unwrap them, even when they cooled. So, spray or smear your tins with cooking oil! That should do the trick.
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